PB&J Pie with Strawberries, Cinnamon, & Peanut Butter Pie Crust
The crust here is more tender than flaky, but I don't mind that! Peanut butter is subbed for crisco, and ground peanuts make a fine stand-in for part of the flour. It tastes like a PB&J, but better. An interesting, and delicious, second look at a not-so-glamorous sandwich.
  • For the Pie Crust:
  • 8 oz flour
  • 4 oz peanuts
  • ½ tsp salt
  • 12 Tbsp butter, cut into ¼ dice and frozen
  • 4 Tbsp smooth peanut butter, frozen in dollops
  • For the Filling:
  • ¾ c sugar
  • ⅓ c flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 4 c strawberries that have been cut into 1" pieces
  • For Finishing:
  • 1 egg
  • 1 Tbsp water
  • Sanding sugar
  1. Prepare the Peanut Butter Pie Crust:
  2. In your food processor, combine the flour, peanuts and salt. Blend until the peanuts are a very fine flour, about two minutes. Add the frozen butter and shortening, a little at once, and pulse JUST until it is the texture of coarse meal. Add the water a little at a time and blend just until the dough holds together when clasped in your fist. Divide the dough into two halves and press each into an 8" disc. Wrap each tightly in plastic wrap and refrigerate at least 30 minutes.
  3. On a well-floured surface, roll on of the dough rounds until it is large enough to fit in a 9″ pie tin – about 11-12″ in diameter. As you roll, check often to see that the dough is not sticking to the counter and apply more flour as needed.
  4. Roll the dough around your rolling pin and lay it in the pie tin. Trim so there’s about 1” overhang, dock the bottom, and place it in the freezer.
  5. Prepare the filling:
  6. Combine the sugar, flour, cinnamon and salt in a large bowl. Add the strawberries and toss to combine. Pour the berries into the chilled pie shell, and return to the freezer while you prepare the lattice.
  7. Pull the second round of dough out of the fridge and roll as before, but cut into strips for lattice. Weave over the top of the pie and return to the freezer.
  8. Preheat the oven to 425F. While you wait for it to heat, prepare an egg wash by combining the egg with the tablespoon of water. Whisk well. When the oven has come to temp, brush the egg wash over the lattice and sprinkle liberally with sanding sugar. Place in the oven and put a baking sheet or sheet of aluminum foil on the rack below to catch drips. Bake for about 45 minutes, until the juices are bubbling in the center and the pastry is nicely browned. Cool completely on a rack before slicing.
Recipe by Whisk Kid at https://whisk-kid.com/2015/06/babysitter-pbj-pie-with-strawberries-cinnamon-peanut-butter-pie-crust/