Pie Crust

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough 1/2 teaspoon salt 1/2 teaspoon sugar 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 2 tablespoons ice water, plus 2 more, if needed

Directions for Pie Crust

Step 1: In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

Step 2: Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not over process.

Step 3: Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Chocolate Chip Cookie Dough Ingredients:

2- 1/4 cups (280 grams) all-purpose flour

1 teaspoon baking soda

1-1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted

3/4 cup (150 grams) light brown sugar, loosely packed

1/2 cup (100 grams) granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 cup (180 grams) chocolate chips or chocolate chunks

Cookie Dough Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips.

How to assemble the pies:

Roll dough out on floured surface to ΒΌ inch thickness. Use a large round cookie cutter to form a disc (5"). Roll a small amount of cookie dough into an oblong shape and place in center of disc. Wet the edge of disc with water then fold in half forming a half moon shape. Using a fork, crimp the edge of your pie. Brush with egg wash and sprinkle with coarse sugar. Bake at 375 on a parchment lined baking sheet for 8 minutes.

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