This week I made a Cookie Pie. The pie filling is simple to throw together from items in the pantry, but you’ll need a substantial amount of butter for the crust and filling combined–three sticks! Besides the butter, I only needed to buy chocolate chips and walnuts.
The first step is to make the pie crust. This recipie comes from simplyrecipies.com–I have paraphrased the methods but the pictures are my own:
All Butter Crust
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
1. Begin with frozen butter, prepared ahead of time.The butter should be cut into small cubes and frozen for at least twenty minutes, preferably longer (even days).
2. Combine the flour, salt, and sugar (I find that I a little more than a tsp of each doesn’t hurt) and then begin cutting the butter in with two knives. This process takes a long time but it is important to the final consistency of the crust.
3. Once it begins to stick together when squeezed, begin adding ice water teaspoon at a time until you can knead the dough. Do not overwork.
4. Form into two flat discs, wrap in saran wrap, and refrigerate for at least an hour and for up to two days.
For the filling, I used a recipe from food.com. As before, the list of ingredients is quoted but the methods are paraphrased :
- 1/2 cup butter , melted
- 1 cup sugar
- 1/2 cup flour
- 2 eggs , beaten
- 1 teaspoon vanilla
- 3/4 cup chocolate chips
- 3/4 cup pecans or 3/4 cup walnuts