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Founder Jenell Parsons from Vancouver-based The Pie Hole shares this mouthwatering recipe from her cookbook You Wanna Piece of Me?
Earl Grey cream pie recipe and words by Jenell Parsons, founder of The Pie Hole.
I had a little tea party one afternoon at 3 and served this creamy, elegant pie topped with chantilly cream and dried lavender. We use high-quality tea leaves and infuse the milk overnight to extract the lovely bergamot flavour.
My husband might love whipped cream more than anyone I have ever met. When he was growing up, his mom would make him and his brothers fresh whipped cream to eat by the bowlful. How he has stayed skinny I will never know. To this day, I have to keep an eye on him when I’m making whipped cream. Even his pie-to-whipped-cream ratio is way off (or right on, depending where you stand), but I get it, whipped cream is a wonderful pairing for pie.
Makes 3.5 cups.
NOTE: The whipped cream stabilizer is optional, but unless you plan to make and finish the pie the same day, it will help keep the whipped cream from falling flat. It can usually be found in little packages in the baking aisle at your grocery store. The vanilla is also optional, but if you have it, use it because it really elevates the whipped cream.
Makes one 9-inch single-crust pie
The crust of a pie should never take the back seat and simply be the vessel—a vessel that far too often gets left on the plate while the “good stuff” gets eaten. So I made it my mission to develop the most delicious, buttery, flaky crust possible. We use so much butter in fact that we call our pastry Double Butter crust. And let me tell you, we have all the flavour and all the flakes!
NOTE: The amount of water mixture you need will vary each time you make the dough. A number of variables contribute to this, including the moisture content in the flour (influenced by how the flour is stored), the warmth of your hands, the time of year, and how hot or cold your kitchen is. You will most likely not use all of the water mixture, but it’s better to have a little too much than not enough. And don’t fret if there is a little extra flour in the bottom of the bowl.
To prepare the dough by hand:
To prepare the dough by food processor:
NOTE: The more you work the dough, the more the gluten develops, and the tougher your dough becomes, so it’s really important not to overwork it.
To prepare the dough by stand mixer:
Then, chill the dough:
Or, for a double-crust pie:
For blind baking:
NOTE: The dough can be made in advance and kept in the fridge for up to 3 days, or the freezer for up to 3 months. You will likely have extra dough left over from this recipe. gather the scraps together, wrap in plastic wrap, and store in the fridge or freezer.
Makes one 9-inch double crust (or two 9-inch single crusts)
Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright © 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
This recipe was originally published in December 2020.