Earl Grey Tea Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice water</li><li class="ingredients-single-item">For the Earl Grey Custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">15g loose Earl Grey tea (about 5-6 tea bags)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">85g unsalted butter, softened</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp finely ground Earl Grey tea (optional, for decoration)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Fine-mesh strainer</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Food processor (optional, for crust)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust. In a food processor (or large bowl), combine the flour, sugar, and salt. Pulse to mix. Add the cold cubed butter and pulse until the mixture resembles coarse sand with some pea-sized pieces remaining (alternatively, use your fingertips to rub the butter into the flour). The varied butter pieces are crucial – they'll create different layers of flakiness in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and 2 tablespoons of ice water, pulsing just until the dough begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overmix. The dough should just hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, form it into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a floured surface into a circle about 30cm in diameter and 3-4mm thick. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Refrigerate for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until the crust is golden brown. The initial blind baking with weights prevents the bottom from puffing up while ensuring the crust is fully cooked. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the Earl Grey custard, heat the milk in a medium saucepan until small bubbles form around the edges (don't let it boil). Remove from heat, add the loose tea or tea bags, cover, and steep for 15-20 minutes. The longer steeping time allows the bergamot oils to fully infuse the milk with that distinctive Earl Grey flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the infused milk through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract maximum flavor. Discard the tea leaves and reheat the milk gently until steaming but not boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly lighter in color. This initial whisking helps prevent lumps in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Temper the egg mixture by slowly pouring about half of the hot milk into the yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Once it starts to bubble, continue cooking for 1 minute more (this ensures the cornstarch is fully activated). The custard should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and whisk in the softened butter and vanilla extract until fully incorporated. The butter enriches the custard and gives it a silky-smooth finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the hot custard into the cooled pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes before starting. This helps achieve maximum volume in your whipped cream. In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-low speed until small bubbles form, then increase to medium-high and beat until soft peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, remove the plastic wrap from the chilled pie and dollop the whipped cream on top, spreading it decoratively with swirls and peaks. If desired, sprinkle lightly with finely ground Earl Grey tea for a beautiful finish that hints at the flavor within.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled, enjoying the contrast between the buttery crust, silky bergamot-infused custard, and cloud-like cream. The pie will keep refrigerated for up to 3 days, though the crust will soften slightly over time.</li></ol>