Kats’ Kitchen

Chocolate Chip Pie & a Great Pie Crust! December 6, 2011

Filed under: Brownies/Bars & Other Sweets,Pie — stacielk @ 7:00 am
Tags: , ,

I’ve been using a pie crust for a year or two now and haven’t been the happiest with it.  So when I went to make this pie, I wanted to find a new pie crust.  I ended up trying Barefoot Contessa’s Perfect Pie Crust – and that it was!  I didn’t want to wait to give the crust a try so I used my crust scraps, sprinkled them with sugar and cinnamon and baked them for about 10 minutes and then…ate, them all!!!  So good!  Flaky, not too bland, a nice touch of sweetness.  I was very happy with the results.

The recipe makes 2-10 inch crusts – I halved it for 1 crust, but you may be able to freeze half the dough for another day.  The only tricky part of halving the recipe is the shortening.  For the full recipe, you need 1/3 cup, which is 5 1/3 T – take half of that for one crust.  It is doable, you just gotta think about it!

The Chocolate Chip pie was wonderful!  It is great at room temp (tastes like cookie dough!) and also warmed for a few second in the microwave (gooey and chocolatey!).  It is pretty rich, so you don’t need a huge piece and a dollop of whipped cream or scoop of ice cream adds a nice touch to the pie.  Enjoy it any way you want or try it all different ways until it’s gone!

Perfect Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.  (I used a pastry blended which worked fine) Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Recipe from Food Network

Chocolate Chip Cookie Pie

1/2 cup white sugar

1/2 cup brown sugar

2 eggs, lightly beaten

1/2 cup chopped pecans

1/2 cup all-purpose flour

1/2 cup butter, melted

1 cup semisweet chocolate chips

1 (9 inch) pie shell

Preheat oven to 325.  Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well.

Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.

Recipe adopted from Allrecipes.com


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