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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow those look awesome, I am going to have to add these to my cookie idea list which seems to be never ending
These look delicious! I will have to try them. I have a recipe for pecan pie cake. It’s quick, easy and tastes just like pecan pie.
There is nothing better than a perfect pecan pie. These look great and really easy.
perfect for a pecan pie addict!
These are such a great idea! One of my favorite pies is pecan, but I can never finish a whole slice because it gets too disgustingly sweet. These are perfect bite-size versions, I love it!
So thoughtful! My dad loves pecan pie, I’ll have to make these for his birthday this winter.
What a great way to have pecan pie in moderation :). Sometimes I find pecan pie too sweet so the cookie base is a nice change.
These look and sound really great! I think these would be a perfect dessert addition to my families Thanksgiving!
These looks great!
I make these too, aren’t they simply delicious! loved your pic!:)
btw, they’d be perfect for my sweet celebration contest I’d be glad if you could send them in for my blog event!
I’off to check out your giveaway:)
Yum! My hubby loves pecans so I might have to give these a try one day 🙂
These are perfect to add to my cookie bags for holiday gifts! Thank you for sharing!
I love pecan pie so I can’t wait to try these little gems. 🙂
I totally saw the write up about Baking Gals in Taste of Home! I was so excited! 😉
I made these this week for the Clean Plate Club Cookie Carnival. They’ve become a family favorite! Oh my are they good!!
Jen, you left a comment on my blog asking if I chilled my dough when I made these cookies (responded on my blog, but I’ll do it here, too!). I didn’t chill the dough, altough I think I will last time. Some of my cookies spread too much just making it following the recipe. Thanks for sharing and submitting it for the cookie carnival!
You saved me this weekend – after being unable to find an ingredient for another recipe, I was in a jam, as all the desserts for my holiday party this weekend had chocolate in them. I remembered I had flagged these cookies to try out – I’ll be making these tomorrow night. Thanks!
Does anyone know if these freeze well?
beantownbaker — November 11th, 2013 @ 9:09 pm
These freeze really well. I’m actually making a batch tomorrow night to freeze until Thanksgiving.