Chocolate Chip Walnut Pie

Source: FamilyFun

Foolproof Pie Shell (recipe follows)
1/2 cup unsalted butter, softened
1/3 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
2 tablespoons milk
1 cup semisweet chocolate chips
1/2 to 3/4 cup coarsely chopped walnuts

Step 1
Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350°.

Step 2
Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

Step 3
Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

Step 4
Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

Foolproof Pie Shell

Here's a pie pastry recipe you can really count on for good results. One important tip: be sure to allow enough time for chilling the dough. It'll help keep the pastry from sticking to the rolling pin.

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/4 cup cold vegetable shortening
4 tablespoons cold water

Step 1
Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.

Step 2
Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.

Step 3
Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. You can chill it longer, but it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling.

Step 4
Working atop a sheet of lightly floured waxed paper, roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using.

Originally published in FamilyFun magazine.