Earl Grey Cream Pie

                 

 Yes, you read the title correctly, Earl Grey Cream Pie. It's as luscious and light as it sounds. The fragrant bergamot, the airy whipped cream and the luscious cream just melt in your mouth. A perfect treat to have with your tea. No joke. It's delicious! I've made this as a full pie and various mini pies. No matter the size it's amazing!


Earl grey is one of my favorite flavor profiles. It has a beautiful balance of dark, floral and citrus notes that can complement almost anything. I'd heard about an earl grey cream pie that is sold in LA. I have never tried it but I have friends that have had it and love it. So I figured I give it try and ask them if it rivals this famous pie.  Let's just say that I satisfied their Earl Grey Tooth.


Things you need to know before making this pie:

1. The tea. I use Twining's tea brand. It has a beautiful flavor and is potent. If using loose leaf tea it's important that you grind your tea. You want the tea to be small so it permeated the tea quickly and intensely. You can steep it in the bag but I found you get a deeper flavor if the tea is physical in the milk.

2. You can totally make this in stages/days. I made the crust first. Baked, filled with chocolate and refrigerated it until it was time to assembly. Made the filling part 1 on day 2 then finished it off (filling part 2 & whipped cream) on day 3. You can totally do this in 1 day but you would have to start early because the filling part 1 needs time to chill and solidify.

3. When you're steeping the tea, keep your eye on it. You want it to simmer/boil without scorching the milk. You want to cook it enough so that it's a beautiful dark grey.

4. When you mix the tea mixture with the eggs do it slowly and stir continuously. If it looks like it's breaking don't panic. Once you add the butter it comes together.

Now you are ready to begin!


If you love everything Earl Grey do yourself a favor and try this pie!!

Prebaking pie: Preheat oven 425F. dock bottom with fork and lined with parchment and weigh down with beans. Bake for 20 minutes, remove parchment & beans and bake another 8-10 minutes until golden brown.

Once pie shells cooled, brush with chocolate ganache. Let chocolate cool and harden before filling.

Pour tea into milk and bring to a boil then a simmer.

Stirring often until you get nice medium dark grey/brown.

Like this! Strain and reserve.

Whisk cornstarch, sugar and eggs until thick and smooth.

Ladle a bit of tea mixture into eggs to temper.

Whisk the rest of the tea mixture.

Return to heat and whisk until thick. Remove from heat and add butter. Incorporate until smooth. Pour into heatproof bowl and cover with plastic wrap, pressed into cream to avoid skin. Refrigerate for 3-4 hours, until firm.

Whip the cream into stiff peaks.

Add the firmed earl grey cream and mix together until it looks like.....

This! Beautifully light and airy.

Pour cream into pie shell, top with whip cream and garnish with pistachios. Ready to eat!

Earl Grey Cream Pie

pastry cream adapted from Tartine Bakery's Pastry Cream

VM Easy Flaky Pie Dough: Makes 2 crusts

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

Chocolate Coating

1/4 cup chocolate chips
1/2 cup heavy whipping cream


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. Preheat oven to 425 F.

2. Roll out dough: lightly flour your surface. Take 1 dough ball and roll out according to the size of your pie dish. Freeze 2nd dough ball for a later use of your choosing. With the tines of a fork dock/dot the bottom of the pie dough. Cover the dough with parchment or foil and weigh down with pie weights ( I use dry beans). Bake on the lower rack for 20 minutes. Then remove the parchment/foil and weights (beans) and return the pie to the middle rack and bake for an additional 8-10 minutes until golden brown. Remove and cool completely before filling.

3. Once pie shell is completely cool. Add the chocolate chips and heavy cream into a microwavable bowl and microwave in 10 second installment; stirring each time until velvety smooth.  If you don't want to use the microwave you can place the chips in a bowl and put the cream in a small pot until it simmers then pour it over the chocolate chips until velvety smooth. Pour the chocolate into the pie shell and brush until you have a nice layer of chocolate. (Don't go to heavy on the chocolate you don't have to use it all save the rest to pour over some ice cream!) Allow the chocolate to cool and harden.

Earl Grey Pastry Cream

5 bags Earl Grey Tea Bags (Twining's ) = 2 rounded Tbsp
2 cups milk
1/2 tsp salt
5 tbsp cornstarch
1/2 cup sugar
2 eggs
4 tbsp butter, unsalted

1/2 cup heavy whipped cream
3-4 sugar, to desired sweetness


1. Heat milk, tea and salt in a medium saucepan let it come to a boil and then lower it to a simmer for 5-10 minutes, stirring often,  until the color turns to a medium/dark grey. Remove milk from the heat and pour through mesh strainer into a small bowl or large measuring cup.

2. While tea is steeping; whisk, cornstarch, sugar and eggs into a medium bowl until thick and smooth. Add a ladle of the tea mixture to the egg mixture to temper the eggs. Slowly add the tea milk to the egg mixture, whisking as you pour. Once all is mixed return to the saucepan. Whisk continuously on medium high heat until the cornstarch cooks and the mixture thickens. This happens quickly so be watchful.  Remove from heat and add butter, one TBSP at a time, whisk until smooth & completely incorporated. Pour into a heatproof bowl (one preferably with a cover) and place plastic wrap on the surface of the cream to cool and to avoid a "skin" forming on cream. Allow the cream to cool completely in the refrigerator, 3-4 hours.  The cooled cream should be very firm. (Filling part 1)

3. Once cooled, using a hand mixer, whip up the 1/2 cup of heavy whipping cream and sugar to stiff peaks.  Add the Earl Grey Cream into the whipped cream and whisk until completely smooth and combined. (Filling part 2)

Assembly:

Fully cooled pie crust with chocolate
Earl Grey Pastry Cream
1/4 cup pistachios, chopped
Whipped Cream: 1/4 cup heavy whipping cream with 2-3 tbsp sugar (whip up like before to stiff peaks)

1. Take fully cooled pie crust and fill to the top with the Earl Grey Pastry Cream. Smooth off the top then spoon and spread the whipped cream. Garnish with chopped pistachios. Serve cold.


BUEN PROVECHO! ENJOY!

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.

Gashed & Slashed Blueberry Pie

Pie is essentially a deliciously jelly sandwich. Two delicious buttery crusts (bread) with a generous helping of fruit filling (jelly) in between. It is the most delicious thing you can put in your mouth. My favorite pie is Blueberry Pie. It's the perfect balance of sweet and tart, plus the color is a rich purply blue. It's a piece of art.

Now you're probably wondering why I call this pie Gashed & Slashed Blueberry Pie. Let me example, I like scary movies. I'm a big fan! I especially enjoy the classics, Haunted House On a Hill (the original, with Vincent Price), Bad Seed, Beetlejuice and  anything Hitchcock ever made and so on.  So when I curl up and watch one the many classic and modern day horror films; pie is a wonderful comfort food. Now you know how much I love themes, so I figured I change the look of the pie, ever so slightly so that it will pair with any horror flick. Now a pie needs slits to release the air in the pie so it doesn't explode. I thought why not make some slits long, jagged or off center so when the juices bubbled up it'd look like the pie has been gashed, slashed and bleeding. Yes, I am aware of how it sounds and why in the world would be I be thinking this but what can I say, this is how my mind works. :)  If you don't want to gash or slash your pie, you don't have to, make slits like regular and you will have yourself a delightful piece of pie.

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.

Put 24 oz of blueberries (i use frozen) into a medium pot, medium heat.

Add 1/2 cup sugar (you can add sugar later if you like)

Zest of 1 lemon

A pinch of salt. Always need a bit of salt with sweet.

Cook until blueberries burst.

Make a slurry. 1Tbsp cornstarch & 2 Tbsp water.

Add to blueberries and bring to a boil.

Let the mixture thicken and stir to avoid sticking on the bottom.

This is the consistency you want. When you run you finger across the spoon and nothing moves. BE CAREFUL THE BLUEBERRY FILLING WILL BE HOT!! At this point feel free to add more sugar if you like.

Roll out dough according to the size of your dish and place in dish.

Slowly pour in your lovely blueberry filling. Then top with second crust

Brush with egg and sprinkle with sugar. Then make the slits.

Bake for 30-45 minutes until golden brown.

Gashes and slashes and juice oozing out, that's what you want!

Enjoy with your favorite horror flick!

Gashed & Slashed Blueberry Pie

Pie Crust:
2 1/4 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) 

Blueberry Filling:
24 oz of frozen or fresh blueberries
1/2 - 1 cup Sugar, desired sweetness
pinch of salt
Zest of 1 lemon
1 Tbsp Cornstarch
1-2 Tbsp Water


Road Map:

1. Make Pie Crusts: 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. Preheat oven 400 F. While dough is resting and chilling make the filling. In a medium pan on medium heat add blueberries, sugar (add 1/2 cup first then adjust if you want it sweeter), salt and lemon zest. Stir to combine, cook until blueberries burst open. Stir occasionally to ensure that the filling doesn't stick to the pan.

3. Make a slurry. In a cup add 1 tbsp cornstarch and 1-2 Tbsp of water, combine until well mixed. Slowly pour slurry in blueberry mixture, allow it to come to a boil, the mixture will thicken. Lower the heat and allow it to simmer until you get your desired consistency. At this point feel free to adjust the sugar if you like. Set aside.

4. 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 blueberry mixture 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. Then make the menacing slits, long, jagged and/or off center. 

5. Bake for 30-45 minutes, until golden brown. Let cool and enjoy!

Fresh Strawberry Pie - Pie Edition

Strawberries. Those delicate red berries that brighten both your tongue and eyes. They are so radiant and so sweet. So glad it's the season for strawberries!

My husband is a pie man. Even for his birthday he prefers a pie. One of his favorites is strawberry pie. One of the best strawberry pies I've ever had is from Nation's Giant Hamburgers. Their pies are delicious, especially their strawberry! The pie has a beautiful balance of sweet and tart. The strawberries are all different sizes & textures, some mashed, some sliced and others whole. The crust is buttery & flaky. It's the best summer treat. 

So I'm attempting my rift of this pie. I'm making a buttery flaky dough, which you can make a couple of days ahead, filling it with an ooey gooey strawberry filling and topping it off with fresh whipped cream. Yum!! 

Have a fabulous strawberry season! 

Buen Provecho!

Place all dough ingredients in processor. Make sure butter is stone cold.

Process until it's a sandy texture. Continue processing and add 1 Tbsp of ice water at a time until dough forms.

Knead dough until dough is smooth and soft.

Divide into 2 disk, wrap in plastic wrap and chill in fridge for at least 30 minutes.

Roll out dough on a floured surface.

Place dough in pan, crimp and prick bottom of crust with a fork.

Place a piece of foil and weighed down with dried beans.

Golden Brown. Not the best crimper but it still tastes good! Cool completely.

Cook and mash 2 cups of strawberries, corn starch, lime, sugar, vanilla and a pinch of salt.

Add thicken mixture to the remaining strawberries. Cool mixture completely.

Pour cooled mixture into cooled crust.

Place in fridge for 3 hours to set.

A bit of fresh whipped cream and we're ready to eat!

Fresh Strawberry Pie

Pie Dough - yields 2 crusts

Ingredients:

2 1/4 cups flour
2 sticks of butter, cubed, chilled
3 Tbsp sugar
1/4 Tsp salt
4-6 Tbsp of iced water

1 egg & water- egg wash

Side note: It is very important that the butter be stone cold and the water iced to ensure a good flaky dough. 

Road Map:
 
1. Place flour, butter, sugar and salt into food processor. Process until it has a sandy texture.

2.Continue to run the processor and through the tunnel on top pour 1 Tbsp of ice water at a time until the dough forms a balls.

3. Dust work surface. Remove dough from and form dough into a ball. Divide into 2 pieces. I use a scale to get equal pieces. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 30 minutes or overnight.

4.  Preheat oven to 400. Roll out dough and place in a pie dish.

5. For blind baking (the method we're using for the strawberry pie) prick the bottom of the crust with a fork, this helps from bubbles forming in the crust while it bakes. Put foil or parchment on top of dough and weigh down with some dry beans or weights. Bake for 20-25 minutes, remove the beans/foil/parchment in the last few minutes, give the crust an egg wash and place back into the oven for 3- 5 minutes until golden. Cool pie crust completely then fill.

6. For 2 crust pies (apple, blueberry,etc...) Once dough is in dish, trim the edges and crimp. Fill the crust with filling and cover with 2nd crust.  Give the crust an egg wash. Bake for 30-40 minutes, until golden brown.   



 Strawberry Filling:

Ingredients:

5 cups strawberries, quartered

1/2 - 1 cup of sugar, depending on the sweetness of the strawberries
1/4 cup corn starch
1 tsp vanilla
1 Tbsp lime juice & zest
pinch of Salt

Road Map:

1. In a small pot on medium heat, add 2 cups of strawberries, sugar, corn starch, vanilla, lime juice, zest and salt. Let mixture come to a simmer.

2. Mash strawberries and stir occasionally to prevent burning. Continue to cook until mixture thickens to a shiny glaze filling, about 5-7 minutes. Add remaining strawberries.

3. Allow mixture to cool completely.

4. Pour cool filling into cooled crust and place in refrigerator for at least 3 hours or until it sets.

5. Once set it's ready to cut. Serve with a dollop of fresh whipped cream.

6. Enjoy!

Whipped Cream  Yields- 1 1/2 to 2 cups whipped cream

Ingredients:

2-4 tablespoons sugar, to taste
1 cup heavy whipping cream

Road Map:

1. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.

2.Store any unused portion in an airtight container for up to 10 hours.
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