Pie Crust

I’m going to be posting the recipes I used for my pie competition over the next couple of days. The first thing needed when baking pies is a crust. I’ve actually never made full sized pie crusts before. I went with a William Sonoma recipe that is similar to most pie crust recipes out there. I used butter flavored Crisco and the crusts turned out flaky and delicious. I made 4 crusts even though I only needed 3 just in case I needed that extra one.

See WS link for ingredient list for 1 pie crust and for food processor method. I made sure everything was VERY cold before making my crusts. I measured the ingredients into bowl and put them in the freezer for 45 minutes. I also put my mixing bowl and pastry cutter into the freezer for about 20 minutes.

Pie crust – from William Sonoma
For a 9-inch double-crust pie:
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

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10 Responses to “Double Peanut Butter Cookies”

  1. #
    1
    Brisbane Baker — March 15, 2010 at 11:41 am

    Double PB!? HEAVEN!!

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    2
    yumventures — March 15, 2010 at 1:14 pm

    I love peanut butter too! These look delish!

  3. #
    3
    Cara — March 15, 2010 at 2:23 pm

    oh yum. I could so go for one of those right now!

  4. #
    4
    Alisa — March 15, 2010 at 4:39 pm

    Yum!We’re crazy about peanut butter too.

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    5
    Justin — March 15, 2010 at 5:14 pm

    i just bought a pack of chips that was a combination of chocolate chips and pb chips… now i’m excited to try them out on something like this

  6. #
    6
    Joanne — March 15, 2010 at 5:37 pm

    The more PB the better, in my opinion. These look delicious!

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    7
    Pam — March 15, 2010 at 6:42 pm

    Oh, I am a die-hard PB fan, can scoop a tablespoon of it out and jar and lick it all up. Your cookies look and sound delicious!! Wish I had one of your right now! Yum!

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    8
    nutmegnanny — March 15, 2010 at 8:18 pm

    Peanut butter cookies with PB chips…I’m so in! I could definitely eat a few 🙂

  9. #
    9
    Sara — March 15, 2010 at 8:44 pm

    Peanut butter and peanut butter?! Yes, please! 🙂

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    10
    hannah! — March 16, 2010 at 2:45 am

    i love peanut butter and the layout of your blog! cheers!

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