Flaky Double-Pie Crust

Flaky Double-Pie Crust

Mastering Flaky Double-Layer Pie Crust is one of the most rewarding culinary skills. Carefree summer days + sweet, juicy local peaches are the perfect combination for making a peach pie with homemade Flaky Double-Layer Pie Crust!

Flaky Double-Pie Crust

The secret to flaky pie crust is not over-working the dry and wet ingredients.

Prep Time 20 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 t. salt
  • 10 T. unsalted butter, chilled and cut into small slices
  • 1/2 cup shortening
  • 3/4-1 cup ice water

Instructions

  1. In a medium size bowl, whisk together the flour and salt.

  2. Add the butter, lightly toss with the flour and blend with finger tips into the flour.

  3. Add the shortening, lightly toss with the flour and blend with finger tips into the flour.

  4. Add about 1/3 the water, using a spatula, gently stir the ingredients. Add another 1/3 the water; gently stir.

    Depending on the humidity of the day 3/4 cup flour might be enough.

    At this point, the crust will have dry and wet spots.

    Turn out onto a single layer of a Ziplock bag, gently press the crust together with the Ziplock bag until it is combined, still careful not to overwork. This technique prevent over-adding of flour which makes the crust tough.

  5. Divide the crust into two parts. Lightly flatten each one into a disk. Wrap in plastic wrap. Chill for 1 hour and up to overnight.

Flaky Double-Pie Crust

Lattice-Top Peach Pie

A Lattice-Top Peach Pie will be the highlight of your summer celebrations! It might seem a little daunting to make, it really isn’t any trouble at all.

For the most delicious, sweetest pie head on over to your local farmers market to pick up some peaches.

If you live in Dallas, St Michael’s Farmers Market sells Winona Orchards peaches. They are the best in Texas!My Texas Kitchen Peach Pie

Lattice-Top Peach Pie

Best pie of the summer! The secret to a sweet, juicy pie is making it with local peaches!

Prep Time 45 minutes
Cook Time 45 minutes

Ingredients

  • 4-5 pounds peaches, peeled and sliced - 6 cups
  • 3/4 cup sugar
  • 1/3 cup King Arthur pie enhancer or all-purpose flour
  • 1/2 lemon, squeezed
  • 1/2 t. ground cinnamon
  • 1 recipe double-crust pie crust
  • 1/4 cup whole milk

Instructions

  1. Preheat oven to 425ºF.

  2. Toss the lemons with the freshly squeezed lemon juice.

  3. Toss the dry ingredients together.

  4. Add to the peaches, stir a couple of times to combine.

  5. Roll out 1/2 of the pie dough. Place in the bottom of a pie plate.

    Add the peaches to the pie plate.

  6. Roll out the other 1/2 of the pie dough. Cut into strips. Place 5 strips, in one row, on the pie.

    Fold back every other strip, place one strip vertically on the pie, replace the strips.

    Repeat until the lattice is complete.

    Lightly brush with milk.

    Place on a jelly roll pan(to catch the juices during baking).

  7. Bake for 45 to 50 minutes.

  8. Remove form oven and place on a wore rack to cool until lukewarm.

    Enjoy!

BLT – Best Summer Sandwich

BLT – Best Summer Sandwich

The BLT is the best summer sandwich. Serious comfort food!

BLTs are a snap to make. Simple ingredients. Toasted sandwich bread, crispy bacon, leafy green lettuce, juicy heirloom tomatoes, dijon mustard, and mayonnaise.

The secret to making the Best Summer Sandwich is:

  • Heirloom tomatoes
  • Homemade mayonnaise

Here’s a simple way to making homemade mayonnaise . . .

Homemade Mayonnaise

Hands down, homemade mayonnaise is superior to store-bought. Luckily, it's easy to make with an immersion blender and a wide-mouth, tall canning jar. Make it once and you will be hooked!

Prep Time 15 minutes

Ingredients

  • 2 large yolks
  • 1/2 lemon, freshly squeezed-fresh lemon juice
  • 2 t. Dijon mustard
  • 1/4 t. sea salt
  • 1/4 t. white pepper
  • 3/4 cup safflower oil

Instructions

  1. In a large-mouth, tall canning jar, add the egg yolks, lemon juice, Dijon mustard, salt, and pepper. Process with an immersion blender for 5 to 10 seconds.

  2. With the immersion blender running, add the oil in a slow, steady stream. Process until smooth, thick, and creamy. Taste for seasoning.

  3. Mayonnaise may be refrigerated for up to made 3 days.

Summer Peach Tart

Summer Peach Tart

Summer Peach Tart is as “easy as pie”. Everyone loves a summer peach pie, but not so many people enjoy spending their carefree summer days making a double-crust peach pie.

Skip the work . . . make a tart! Your family and friends will love every bite!

Which peaches do you prefer?!!

-Texas

-Louisiana

-Georgia

-California

Baugh Farm’s Texas peaches are juicy and delicious. They are available at the St. Michael’s farmers market, Saturdays 8:00 to noon. Texas peaches - Baugh Farms

Summer Peach Tart

Delicious as a double-crust peach pie, but made in half the time. So you have more time for your carefree summer!

Prep Time 30 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 t. salt
  • 1/2 cup shortening
  • 1 egg yolk
  • 2-4 T. ice-cold water
  • 1 1/2 pound peaches, 6 peaches, about depending on the size
  • 5 T. sugar
  • 1 T. sugar

Instructions

  1. Sift the flour and salt.

  2. Cut shortening into the flour mixture.

  3. Beat egg with 2 T. water.

  4. Add to the flour mixture.

  5. Use remaining water, if necessary.

  6. Form dough into a 4" disk, wrap in plastic, and refrigerate about 1 hour.

  7. About 30 minutes before you are ready to bake the tart, preheat the oven to 350ºF.

  8. Peel, slice, and toss the peaches with 5 T. sugar.

  9. On a lightly floured Silpat, roll out the dough to a 1/4" thickness.

    Place the Silpat on a rimmed baking sheet.

    Pile the peaches in the center, with a 2" to 3" border around the edge.

    Fold the edges of the dough over the outer 2" edge of the fruit. Gently pinch the pleated edges to secure.

  10. Pile the peaches in the center, with a 2" to 3" border around the edge.

    Fold the edges of the dough over the outer 2" edge of the fruit. Gently pinch the pleated edges to secure.

    Brush the edge of the dough with 1 T. water and sprinkle with 1 T. sugar.

  11. Bake in the preheated oven for 45 to 50 minutes, until the crust is golden brown and the fruit is bubbling.

  12. Cool the tart on the baking sheet on a wire rack for 10 minutes,

    Using a wide spatula, gently transfer the tart to the wire rack. Cool for 30 minutes.

  13. Cut into wedges and serve.

Blueberry Muffins

Blueberry Muffins

Just one bite of one of a blueberry muffins, my mind drifts back in time . . .

Growing up in Louisiana, blueberry muffins were one of my very favorite things to make. Also, one of my father’s favorite things to eat. Suppose that’s the reason I enjoyed making them so much and still do. Reminds me of our time spent gardening, raising chickens, doing projects around the house, and summer dinners on the front porch. Simple times.

What foods remind you of your childhood? Do you have a special recipe to share? Please send them along . . .

I am looking forward to hearing from you!Summer blueberry muffins

Blueberry Muffins

Summer's best blueberry treat, blueberry muffins. With simple ingredients and a little bit of time, hot blueberry muffins are ready to serve!

Prep Time 25 minutes
Servings 18 muffins

Ingredients

  • 2 cups blueberries
  • 2 T. all-purpose flour
  • 2 cups all-purpose flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/2 cup crisco
  • 1 1/3 cup whole-milk yogurt
  • 1 1/3 cup sugar
  • 2 large eggs
  • 2 zest of 2 lemons

Instructions

  1. Preheat oven to 400ºF.

  2. In a medium size bowl, toss the blueberries with 2 T. flour, set aside.

  3. In a medium bowl, add the flour, baking powder, and salt; whisk together and set aside.

  4. In the bowl of an electric mixer fitted with a paddle attachment, add the crisco, yogurt, sugar, eggs, and lemon zest; blend together.

  5. Add the dry ingredients; briefly blend together. Careful not to over mix.

  6. Add the blueberries, stir together, just until blueberries are evenly distributed in batter.

  7. Line the muffin pans with cupcake liners. Fill them 2/3 full with the batter.

  8. Bake for 20 to 25 minutes or until lightly brown.

    Remove from oven. Cool on a wire rack.