Ever wanted to know the secret behing making the perfect pie crust? Well, the secret is out! 

In our kitchen today, Jenna Gatchell, Owner and Chef, 4 Birds Bakery, shares some tips and recipes for her Coffee Cream Pie and English Muffin French Toast. 

About 4 Birds Bakery: (as told by Jenna) 
-We are a wholesale bakery with retail by appointment
-You can find us at a wide variety of coffee shops, restaurants and markets from Westfield – Bloomington
-“The cookie” (oatmeal maple pecan) has been around for several years and is the cookie that started 4 Birds Bakery
-Products that we offer are granolas, brownies, blondies, energy bars, pies, english muffins, cookies and more!
-We offer some gluten free and vegan products and can be found at the Garfield Park farmers market this summer (with a few new surprises!)

4 Birds Bakery English Muffin French Toast
Serves 4
Ingredients
6 large eggs
4 tablespoons sugar, plus more for sprinkling
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
2 cups whole milk
4 tablespoons butter for the pan, plus more for serving if desired
4 english muffins halved
Local bacon, cheese and eggs for each sandwich or as desired

Directions:
Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°F. Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon and vanilla until thoroughly combined. Add milk and whisk to blend.

Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes. Soak one of the halves in egg bath, turning, until saturated. Add soaked muffin to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of muffin with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer.

Transfer French toast to the rack in the oven in a single layer to keep warm and repeat with remaining halves and egg bath.

Serve French toast slices with bacon, eggs and cheese to make a sandwich or as desired.

4 Birds Bakery Coffee Cream Pie
For the pie crust:
2 ¼ cups flour
1 teaspoon salt
12 tablespoon unsalted butter, cubed and chilled
6 tablespoon ice cold water
For the filling:
1 cup sugar
½ cup all-purpose flour
1 cup half-and-half
1 cup heavy cream
1 tsp. vanilla extract
1 ½ tablespoon ground coffee
Freshly grated nutmeg, to garnish

Directions:
For the pie crust:
Combine flour and salt in a food processor, and pulse a few times. Add butter into flour mixture, a few cubes at a time, until pea size crumbles form. Add water; pulse until smooth but with visible flecks of butter. Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.

Heat the oven to 350°. On a lightly floured work surface, roll the dough into a 12-inch circle. Fit the dough circle into a 9-inch pie plate, trim the edges, and crimp as desired. Using a fork, prick the dough all over, and then freeze for 1 hour or overnight.

Line the dough with a sheet of parchment paper and fill the pie dish with pie weights or dried beans.

Bake until the crust begins to turn brown at the edge, about 15 minutes. Transfer the pie dish to a rack, and remove the paper and weights.

Bake for another 15 minutes or until evenly golden brown. Cool on the counter.

For the Filling:
In a medium bowl, whisk the sugar with the flour, set aside. In a saucepot, add the half-and-half, cream, coffee and vanilla. Over medium low heat, gently cook until steaming and fragrant. Strain the mixture to remove all coffee granules.

Pour a small amount of the coffee cream into the flour sugar mixture, whisking constantly. Continue to add more of the hot cream until it is all added and mixed thoroughly. Add back to the pot and cook on medium heat stirring constantly until it comes to a boil.

Immediately strain into the prepared pie crust and cover with film to prevent a skin from forming. Transfer the pie to a rack and let cool completely. Grate nutmeg over the top just before serving.

To learn more, visit: 

www.4birdsbakery.com
@4birdsbakery (Instagram, Twitter and Facebook)