Cube the cold butter, then add it to the flour mixture. Toss the mixture with your hands until the butter is coated in flour.

Work butter into flour mixture with your hands or pastry cutter, squishing the butter into flat discs until the pieces are quarter-size.

Add ¼ cup of the ice water. Toss together until flour is hydrated and a dough begins to form. The mixture may appear crumbly but should hold together when you press it into a ball with your hands. If it doesn’t stick together, add more ice water 1 tablespoon at a time.

Dump the mixture on to a floured surface and press it into a 1 inch thick disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Flour your surface, then roll the dough into an 11 inch circle. Cut it in half with a bench scraper and place one half on top of the other. This is lamination, which results in a flaky crust. Wrap in plastic and refrigerate for at least 30 minutes or up to 2 days.

Preheat the oven to 425°F. Roll the dough out into an 11 inch circle. Place it into a 9-inch pie plate and fold the overhang to create a crust.

Crimp the edges by pressing your pointer finger of one hand against the inside of the dough while gently pressing with the knuckles of your other hand from the outside. Make sure the crust is taller than the lip of the pie plate. Chill for 20-30 more minutes.

Line the inside of the dough with parchment paper and use dried rice, beans, or ceramic pie weights to hold it down. Bake for 15-18 minutes until the edges begin to turn golden.

Take the crust out of the oven, remove the paper and pie weights, and reduce the heat to 375°F. Whisk an egg until smooth in a small bowl, then brush the crust with the egg wash and bake for 7-10 minutes until the inside looks dry and golden brown.

Let the crust cool while you make the filling.

Preheat the oven to 325°F.

Whisk the eggs, sugar, vanilla, and salt together in a large bowl.

Add the heavy cream and milk to a saucepan. Cut open the bags of earl grey tea and pour in the tea leaves. Whisk together over medium-low heat until it is steaming and bubbling on the edges. Don’t let it boil.

Slowly drizzle a tiny amount of the hot cream mixture into the egg mixture and whisk it in. This tempers the eggs without scrambling them. Keep adding a little at a time until it is all incorporated.

Pour the mixture through a fine mesh sieve 2 times to remove the tea leaves. Then pour the filling on top of the parbaked pie crust. Don’t let the filling drip over the top of the crust!

Bake for 35-50 minutes. The outer edges of the filling will be set but the middle will still jiggle. If the crust starts browning too soon, cover the edges with aluminum foil.

Remove the pie from the oven and let cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight.

Beat the heavy cream, sugar, vanilla, and salt on medium-high speed for 2-3 minutes or until stiff peaks form.

Cover the chilled pie with whipped cream, slice, and serve!