To make an egg puff dough, simply whisk two whole eggs until thickened, then add 1/4 cup (50 grams) of cold water, 1 teaspoon of cream of tartar, 2 tablespoons of granulated white sugar, 3 tablespoons of vegetable shortening, and 1 tablespoon of vanilla extract.

Mix thoroughly.

Then slowly incorporate 4 cups of all-purpose flour while mixing vigorously.

Once the mixture is mixed properly, cover with plastic wrap and refrigerate overnight.

You should end up with about 6 cups worth of batter.

After removing the dough from the fridge, roll out the dough between two sheets of parchment paper until it becomes thin enough to fit into a 12-inch pie plate.

Remove the top layer of parchment paper and fill the crust with whatever filling you desire.

Top the pie with another piece of parchment paper and place back inside the refrigerator for 30 minutes.

Bake at 375 degrees F for 25 minutes or until golden brown.