Special equipment: pie weights or dried beans
For the pie crust
: Stir together the milk and vinegar and refrigerate.
On a clean flat surface or in a large shallow bowl, combine the flour, sugar, cornstarch
and salt. Add the butter
to the dry ingredients and, using your tool of choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Avoid using your fingers because the heat from your hands will melt
the fat and encourage gluten
Gently spread out the flour mixture to expose as much surface area as possible. Drizzle
in about half of the milk mixture and toss to combine. Drizzle in the remaining half and work just until the dough comes together. There should still be visible chunks of butter in the dough. If the dough seems too dry add one tablespoon of milk at a time until the desired consistency is reached.
Divide the dough
evenly and wrap each half tightly in plastic wrap
. Let the dough rest in the refrigerator for at least 1 hour. Reserve the second dough round for another use for up to a week in the refrigerator or in the freezer for up to 2 months.
Preheat the oven to 425 degrees F.
Roll out the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate
, trim the overhang to about 1 inch, tuck the overhang under and crimp decoratively. Fit a piece of aluminum foil to cover the inside of the crust completely. Fill the crust up to the edges with pie weights or dried beans
and place it in the oven. Bake the crust for 10 minutes remove the foil and pie weights
and bake until the crust is dried out and beginning to color, about 10 minutes. Set aside to cool. Lower the oven to 350 degrees F.
Brush the edges of the pie crust with the egg wash
For the candied mint leaves: Pour the sugar onto a plate or shallow bowl. Whisk
the egg white in a small bowl until frothy
. Using a pastry brush
, paint the leaves with the egg white and dredge
in the sugar, tapping off any excess. Allow them to harden on a wire rack at room temperature for at least 3 hours.
For the simple syrup: Stir together the sugar and 1 cup water in a saucepan
over high heat. Bring the mixture to a boil, then remove it from the heat. Stir in the mint leaves and allow them to steep
for at least 30 minutes. Strain
and discard the mint. The syrup can be refrigerated for up to one week. To store it longer, add 1 teaspoon of vodka
For the filling: Whisk together the eggs and sugar until fully combined. Whisk in the bourbon
, salt and 1 cup of the mint simple syrup.
Place the crust on a baking sheet and pour in the filling. Bake until the filling has just set and is still slightly wobbly in the center, 20 to 25 minutes. Let cool completely.
For the topping: Whip the cream with 2 tablespoons of the mint simple syrup
using a whisk, stand mixer
or hand mixer until stiff peaks form. Pile the whipped cream
on top of the pie and refrigerate at least 30 minutes.
To serve, top the pie with the candied mint