Mix together butter and flour until the texture a bit crumbly, then add the egg yolk. Mix it again and put the water little by little until the dough elastic and can be kneaded. After that roll up with rolling pin as thin as you like and can cover all the pan pie surface. Put on the oven for 10 mins on 150 degrees or until it’s a bit crusty and golden. Take out, set a side.

Whisk the sweet condensed milk together with dissolved coffee, egg yolks, vanilla paste and a pinch of salt. Strain the custard before put on the pie. Then baked again for another 50-55 minutes.