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!

Tart Crust

Tips to prevent a tart crust from shrinking: Don't overwork the dough. Let the dough rest before rolling it out. Chill the rolled out tart crust before baking.

Prep Time 20 minutes


  • 2 1/2 cups all-purpose flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 stick softened unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 t. vanilla
  • 1 t. milk


  1. In a medium size bowl, sift together the flour, baking powder and salt.

  2. In another bowl, cream butter, slowly add the sugar.

  3. Add the eggs, one at a time, scraping the sides of the bowl after adding the eggs. Add the vanilla.

  4. Slowly add the dry ingredients and milk alternately, a little at a time, until all are added, being careful not to over mix the dough.

  5. Chill crust for one hour.

  6. Preheat the oven to 375Fº.

  7. On a lightly floured surface, roll out the crust. Place in a greased 11-inch tart pan. Gently shape the dough to the edges of the pan. Roll a rolling pin over the surface to remove excess dough.

  8. Place a square piece of parchment paper on the surface. Fill with 2 boxes pie weights or dry beans.

    Bake in the middle of the oven for 20 minutes. Remove the weights and parchment paper. Continue baking for 10 minutes or until lightly browned. Remove from the oven. Place on a wire rack. Cool.

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


  • 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


  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.


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


  • 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


  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?!!





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


  • 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


  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


  • 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


  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.