ChezCindy: Tollhouse Chocolate Chip Pie

Making pie crust from scratch can be tricky.  But once you find the perfect recipe that works for you, it tastes so much better than the "already made" crusts bought from the grocery store.  My sister is actually the better pie crust maker in the family.  She can make pie crust as easily as breathing.  Which is why she usually makes the pies for each holiday gathering.

I used to struggle with making crust from scratch.  At times the crust would come out too tough or it would fall apart when I rolled it out and tried to transfer it to the pie pan.  But now, I have found my go-to recipe for pie crust, and it works every time.  I actually have 2 go-to recipes, one for dessert pies and one for savory pies like quiche or tomato tarts.  You will find the savory recipe with my quiche post.  savory quiche pie crust

When I made this Tollhouse Chocolate Chip pie yesterday, I felt it was time to capture my pie crust recipe here on my blog.  Each time I make a pie, I search through my box of recipes.  Now that sounds like I have a neatly organized box of recipes.  But not...  My box of recipes is full of photocopies, pages torn out of magazines, hand-written notes, all somewhat organized.  My fear of misplacing the recipe has prompted me to add it to the blog site.  My husband tells a story that his mother used to make the best pie crust.  But no one has the recipe.  In her last years, even she could not remember her recipe.  So here is my perfect dessert pie crust.   I hope it works well for you.  Practice will lead you to mastering this technique.

Dessert Pie Crust
2 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
2 sticks of cold unsalted butter
1/4 cup ice water

makes 2 pie crusts

Working with a stand mixer, fitted with the paddle, add the flour, sugar and salt to the mixing bowl.  On low speed, blend to combine.  Cut the 2 sticks of butter into 1/4-inch cubes.  Add to the butter to the flour mixture, mixing on low speed until the crumbly.  The butter will look only somewhat combined and still have visible clumps.  With the mixer running, slowly add the 1/4 cup of ice water.  Mix only until the dough comes together and clings to the paddle.  If the dough appears to be too dry, add 1-2 teaspoons more of ice water.  It is key is to not over-mix.  Gather the dough into 2 balls, forming each into flatten disks.  Wrap each disk plastic wrap; refrigerate for 20-30 minutes.  This is an important step as it allows the dough to rest, the water to be absorbed by the flour, and the bits of butter to become chilled again.  The chilled butter bits are what makes the crust flaky and tender.   

Working with one disk, roll out on a floured surface into a 12-inch circle.  Transfer to pie pan for use with your favorite pie recipe.

This recipe makes 2 12-inch crusts, which in turn can be used for 2 single crust pies or 1 double crust pie.  The disks of dough can be frozen and thawed for a future use.  Wrap each disk separately in plastic wrap; place the disks in a freezer bag. 

Tollhouse Chocolate Chip Pie

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 1/2 sticks butter, room temperature

1 cup Nestle semisweet chocolate chips

1 cup chopped nuts, such as pecans or walnuts

1 disk of pie dough, homemade or storebought

Roll out the single disk of pie dough, fitting into a 9-inch pie pan; crimp the edges.  Place the pie pan in the refrigerator while you make the filling. 

Preheat the oven to 325 degrees.
In a medium bowl, whisk the flour, sugars and salt until combined. Set aside

Working with the stand mixer, whisk the 2 eggs on high speed until foamy, about 3 minutes.  With the mixer on low, add the flour mixture to the eggs, mixing until combined.  Scrape down the sides.  Add the butter beating on high until combined.  Fold in the chocolate chips and nuts.

Remove the pie pan from the freezer.  Transfer the pie filling to the pie shell, spreading it out evenly.  

Bake for 55-60 minutes.  Test the pie by inserting a knife into the center of the filling.  The knife should come out clean.  If necessary, bake for an additional 5 minute and test again.  Allow the pie to cool on a wire rack before slicing.