Pie Crust

Monday, November 17, 2008

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.

Dessert, Go-To Recipes, Pies and Tarts

3 comments »

22 Responses to “Chocolate Chip Cookie Dough Cupcakes”

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DeliciousDish — March 30, 2011 at 4:34 pm

I NEED to make these. I might just start on them tonight!
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Nutmeg Nanny — March 30, 2011 at 4:35 pm

These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
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Melissa — March 30, 2011 at 4:37 pm

Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
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Erin — March 30, 2011 at 4:40 pm

I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
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beantownbaker — March 30, 2011 at 5:20 pm

Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
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beantownbaker — March 30, 2011 at 5:20 pm

Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
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beantownbaker — March 30, 2011 at 5:20 pm

Definitely give it a shot. They take some time, but it’s SO worth it.
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Shannon — March 30, 2011 at 5:28 pm

I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
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beantownbaker — March 30, 2011 at 5:33 pm

Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
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Jessica — March 30, 2011 at 5:52 pm

oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
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FunandFearlessinBeantown — March 30, 2011 at 6:18 pm

Once again Jen, you impress me with your creativity!
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Sarah C — March 30, 2011 at 9:35 pm

I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
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beantownbaker — March 30, 2011 at 10:45 pm

I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
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Carrie — March 30, 2011 at 11:03 pm

I’m already trying to decide what occasion to make them for.
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Cara — March 31, 2011 at 2:07 am

I’m still waiting to try these. Just sayin’. 😉
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ErinsFoodFiles — March 31, 2011 at 3:14 am

WOW! Talk about decadent!
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beantownbaker — March 31, 2011 at 12:03 pm

Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
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Rebel Mel — March 31, 2011 at 1:26 pm

Who needs dessert at 8am???

I’ll give you one hint.

Me.

😉

Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
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DyingforChocolate.com — April 2, 2011 at 5:05 pm

Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
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Jene — April 5, 2011 at 11:47 am

OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
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Lovemytheekidz — March 26, 2014 at 8:00 pm
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
- beantownbaker — April 16th, 2014 @ 6:01 pm
  
  So glad you enjoy it! This is one of our favorite cupcake recipes of all time.