In a food processor, place in the flour, salt and sugar. Pulse a few times until combined. Add the butter and pulse a few times until the butter pieces are like peas. Slowly add in about 2 Tbsp of cold water and pulse. Add in about 2-3 more Tbsp depending on the dough.  *The dough should clump together when pinched but not be solid within the food processor.

Dump the dough onto your table. Make the dough into a ball and flatten slightly. Cover with plastic wrap and refrigerate for 1 hour.

Place the dough into the pie pan. Brush off any extra flour. Lightly press the dough into the pan, particularly the corner edges. Chill the pie plate again for at least 30 minutes. Poke light holes into the bottom of the pie pan with a fork.

Preheat the oven to 375 degrees F(190 C). Line the top of the pie with parchment paper and weigh it down with baking weights. Bake for about 20-25 minutes. Remove the pie from the oven, and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown. Set aside to cool.

In a medium saucepan, heat the milk, tea bags and salt over medium-low heat. The tea will continue to infuse into the milk. Gently stir the milk occasionally so a film won’t form. I heated it for about 15 minutes until the milk got very dark but this will depend on your tea and meat strength. *Tip, I added a bit more than required for the milk since it may evaporate and measure out 2 cups when the heating was done.

While the milk is infusing, in a separate medium bowl, whisk the sugar, eggs and cornstarch until smooth. *Tip: You don’t want to do this too early as the yolks can become pastier if sitting around too long but a few minutes is fine!

Once the milk is completely infused, bring it to one last high boil. Remove the pot from the heat and strain the milk slowly into the egg mixture. Pour some milk in and whisk the egg mixture so the eggs don’t scramble.  Continue to add in slowly while whisking.

Pour the cream through a strainer into a clean bowl and immediately cover the surface with plastic wrap. The strainer helps to get rid of any last clumps and the plastic wrap will prevent a crust from forming on the surface. Cool to room temperature and refrigerate. The cream should be cooled completely before using. 

When the pastry cream is ready, make the whipped cream.  In a bowl, whisk the cold cream and sugar on high speed until medium peaks form. The tip of the cream will begin to point up but slightly slouch downwards. *Tip, for quicker results, place the mixing bowl and beats in the freezer to chill for about 15 minutes before using. 

Scoop the earl grey pastry cream into the whipping cream. Mix until completely smooth and incorporated. At first, it will look like cottage cheese but as you continue to whisk, the cream will come together smoothly and be very light!

Similar to the whipped cream that was mixed into the earl grey cream. In a bowl, whisk the cold cream and sugar on high speed. This time, whisk until stiff peaks form. The tip of the cream will point up.

Fill the pie crust with the earl grey cream. Smooth out the top. Top the earl grey cream with the sweet whipped cream. Sprinkle a few pistachios and chopped chocolate bits. Cut a slice, and enjoy!