Easy Flaky Pie Crust

With Thanksgiving around the corner, I thought I share my pie crust recipe. I've adapted this recipe from different recipes I found online. I love this food processor method, because it makes it so easy. You can make this dough way in advance and freeze it and just thaw it out the night before in the fridge. I do want to say that it is extremely important that the dough remain cold. It gets to warm and soft it's hard to handle and when it bakes you won't get the flaky crust. It's vital that it stay cold!

 If you're up to making a pie from scratch this is a great recipe to have in your recipe arsenal. This recipe makes two crusts. It's so easy you'll wonder why you never did this before!

Buen Provecho!!!

Make the crust. Add 2 1/4 cups of flour in a food processor.

Sugar 2-3 Tbsp

1/4 tsp salt

2 sticks of very very cold butter. In fact I used frozen butter. Cut it into big cubes.

Pulse until you get a sand consistency.

Once you have "sand" turn processor on and let it run while you pour iced water through tunnel. One TBSP at a time until you see.....

this. The dough will ball up. Take out and mold together.

Divide into 2 equal balls and wrap in plastic wrap and chill for at least 30 minutes. You can totally make this dough ahead of time and put it in the fridge for a few days.

Roll out dough according to the size of your dish and place in dish. Add filling and bake according to your recipe.

Easy Flaky Pie Crust - 2 crusts

Pie Crust:
2 1/2 cups Flour
2-4 tbsp Sugar, desired sweetness
1/4 tsp salt
2 stick of butter, cut into cubes and chilled
4-6 Tbsp Water, iced
1 egg, whisk (egg wash)


Road Map:

1. Into a food processor place flour, sugar, salt and butter. Process until it looks like fine sand. Continue to run processor and the through the tunnel on top add 1Tbsp of iced water at the time until the dough forms. Gather the dough into a ball. Divide the dough into 2 equal pieces. Wrap them in plastic wrap and chill for at least 30 minutes.  

2. Roll out dough: lightly flour your surface. Take 1 dough ball and roll out, according to your pie dish. Carefully place dough in dish. Slowly pour Fruit Filling of choice into dough and set aside. Roll out second dough to desired size and top the pie. Crimp the edges. Brush pie with egg wash and sprinkle with sugar. Make 3 slits in the center of the pie. Bake according to your pie recipe.

London Fog Latte

Nothing says fall more than a latte. I know lattes are around all year long, but for me Fall & Winter are the best for lattes. They keep you warm and snug on those lovely cold nights, mornings and afternoons.

Despite its name, London Fog doesn't originate from London but from Vancouver and made famous by Starbucks. 

A London Fog is an Earl Grey Tea Latte. Earl Grey has a wonderful flowery and citrusy essence. It makes a delicate and flavorful latte. The key to any good tea latte is the quality of the the tea. Personally I prefer loose leaf tea. I buy my tea at David's Tea. They have 3 types of Earl Grey, original, Cream Earl Grey & Earl's Garden (which is the one I chose today). You can see, smell and taste the quality of the tea. There are good teabags as well, Twinings and Stash are good brands to chose from. Whichever way you like just make sure the tea is good quality. 

Now, I don't like to dirty extra dishes if I don't have to, so I make this latte in one pot, instead of brewing the tea and milk separate I do it together. Now you don't get a lot of milk foam, actually it's very little, which I don't mind. If you need the foam feel free to heat up some milk and use a milk frother to get your foamy milk. On days I want to indulge a bit I take an extra step and add fresh whip cream with a bit of grated nutmeg. 

It's a delicious and delicate sip of tea latte, perfect for anytime of day.


Buen Provecho!!

Good quality Earl Grey.

If using loose leaf place tea in a bag.

2 TBSP of loose leaf or 2 teabags

In a measurieng cup add 1 cup of water

In the same cup pour in 1 cup of milk

You will have 2 cups total

Put a small pot on medium heat. Yes, I'm making this at 5:24 am!

Add milk/water mixture into pot

Place teabag in pot

Use a spatula or spoon to submerge the tea a bit, it has the tendency to float up

Bring to a boil

Reduce heat and simmer for 10 minutes.

After 10 minutes you have this beautiful caramel color.

Discard tea bag and pour tea into a 16oz glass or 2 8 oz glasses.

Add 1-2 Tbsp brown sugar, to your sweetness. Sorry about the blurry picture.

There it is, but wait whip cream is necessary!

I added 1/4 cup heavy whipping cream  and 1-2 tsp of powdered sugar, again your sweet preference, to a measuring cup

Using a  milk frother I whip the heavy cream until I get the consistency I want

Getting there

Perfect!

Put a dollop or two of whip cream

grate some nutmeg and

Voila! London Fog Latte! Delicious to the last drop!

London Fog Latte - 16oz

Ingredients:

2 Tbsp Earl Grey Tea, loose leaf (or 2 teabags)

1 cup water

1 cup milk

1-2 Tbsp brown sugar

1/4 cup heavy whipping cream

1-2 tsp powdered sugar 

Grated nutmeg for garnish

Road Map:

1. Place 2 Tbsp of earl grey tea into a bag. 

2. Into a large measuring cup add 1 cup water and 1 cup milk, total liquid 2 cup. 

3. Place a small pot on medium heat. Add milk/water mixture into pot. Add tea bag, with the help of a spoon submerge the tea bag just to get it started. Bring to a boil. Reduce heat and simmer for 10 minutes. Discard tea bag.

4. Pour into a mug, Make whip cream. Pour 1/4 cup of heavy whipping cream and 1-2 tsp of powdered sugar into a measuring glass. Using a milk frother, whip the cream to you desired consistency.

5. Put a dollop of cream into your mug and grate a bit of nutmeg as garnish. Delish!

6. Enjoy!