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!
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 Time20minutes
Ingredients
2 1/2cupsall-purpose flour
2t.baking powder
1/2t.salt
1sticksoftened unsalted butter
1cupsugar
2eggs
1/2t.vanilla
1t.milk
Instructions
In a medium size bowl, sift together the flour, baking powder and salt.
In another bowl, cream butter, slowly add the sugar.
Add the eggs, one at a time, scraping the sides of the bowl after adding the eggs. Add the vanilla.
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.
Chill crust for one hour.
Preheat the oven to 375Fº.
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.
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.
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.
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 . . .
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 Time15minutes
Ingredients
2large yolks
1/2lemon, freshly squeezed-fresh lemon juice
2t.Dijon mustard
1/4t.sea salt
1/4t.white pepper
3/4cupsafflower oil
Instructions
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.
With the immersion blender running, add the oil in a slow, steady stream. Process until smooth, thick, and creamy. Taste for seasoning.
Mayonnaise may be refrigerated for up to made 3 days.
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!
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 . . .
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