I’ve reviewed some pie books and made quite a few pies this year because mastering pie crusts was one of my baking goals this year. I have so many pie books and I love all of them. They each have good tips and methods for making pie crusts as well as fun different variations.
This is my favorite pie that I’ve made this year. The filling tastes exactly like a warm oatmeal cookie. With the crisp and slightly salty crust it just tastes amazing. The Crisco crust is my favorite. I’ve had the best luck with it and think it makes the best pie.
I’m lucky that I live about 2 miles from Michele’s Pies! She’s an award winning pie baker and the pies are just so so good. I try to avoid going down there because passing by I just say that I’ll peek in and a have a look and inevitably come out with something.
They sell perfect individual sized pies that are perfect for sharing (or if you’re with me no sharing). I definitely recommend any of the pecan or apple pies.
2 cups AP flour
1 tsp salt
3/4 cup plus 2 tbs Crisco, cold
5 tbs ice water
1/4 cup heavy cream (to glaze the edges)
1 stick salted butter, melted
1/2 cup corn syrup
3 large eggs, beaten
1/2 cup light brown sugar, packed
1/2 tsp vanilla
3/4 cup chocolate chips
1 1/2 cups raisins
1/2 cup old fashioned oats
- In a large bowl mix together the flour and salt. Add the Crisco and with your fingertips mix the ingredients together until pea sized crumbs form. Add the water one tablespoon at a time until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350 F. Divide in half and save the second half for some home made pop tarts. Lightly flour a work surface and use a rolling pin to make a 10 inch circle. Fold the circle in half and place it in a 9 inch pie plate. Crimp the edges with a fork. Brush the edges with the cream.
- Make the filling. In the bowl of an electric mixer beat together the melted butter, corn syrup, eggs, brown sugar and vanilla. Reduce speed to low and add the raisins, chocolate chips and oatmeal.
- Pour into the prepared pie shell and bake for 45-50 minutes until the pie is firm in the middle. Place on a cooling rack for 1 hour. Store in the refrigerator.
adapted from Perfect Pies. This post contains affiliate links.