Chili PieFebruary 17, 2013
We went the Chicago Auto Show over the weekend. It’s always a great way to look at all the new cars without the hassle of the salesman. Of course, if you go there because you’re in the market for a car, you can always find someone willing to contact you.
On the way home we stopped at a bakery. Now you may be wondering why we would stop at a bakery when I seem to always be baking. I love a good bakery. I love the smells, the display case, the happy people behind the counter. Unfortunately, a good bakery is hard to find these days. Don’t get me wrong, there are some nice bakeries out there, but not all of them are good. The one we went to has been around for a while, so they know what they are doing. We bought some fabulous turtle cookies there, but when we were about to leave I noticed something. It was chili pie. I asked the girl behind the counter about it, and once we got in the car, my husband said “please, you have to make that pie.”
Turns out, I had just made chili a few days prior and I’d been waiting to try a new pie crust recipe.
I’m not going to share my chili recipe. I think that most people feel that their chili is the best chili. Maybe that’s true. Regardless, everyone has their go to recipe.
This pie can be eaten as an entrée or leave the top layer of pie crust off and serve it with tortilla chips at your next get together.
I have to mention, though, that this is by far the best pie crust I’ve ever had. Tthe vodka prevents cracking when you roll it out. It also makes a very flakey crust that browns evenly. I like to make pie crust, stick it in a Ziploc bag and store it in the freezer. This recipe makes 1 9-inch pie crust, which translates into two crusts, the top and bottom.
- 2 1/2 C Flour
- 1 t Salt
- 2 T Sugar
- 1 C cold Butter, cut into 1/4 inch slices (or 12 T and 1/2 C cold vegetable shortening)
- 1/4 C Vodka, chilled
- 1/4 C Water, ice cold
In a food processor fitted with the metal blade, add the flour, salt and sugar and pulse a few times
Add the butter (or butter and shortening) and process until the dough just starts to collect in uneven clumps, about 30 seconds. Scrape down sides and pulse again until pea-size pieces to start to form.
With the machine on, slowly add the vodka and water until it just comes together. Dump the contents onto a piece of plastic wrap. Divide the dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap, or a place in Ziploc bag. Refrigerate at least 45 minutes or place in the freezer.
- Pie Crust (one for the bottom and one for the top)
- 4-5 C Chili (I didn’t actually measure, I just filled the pie plate)
- 1 C Shredded Cheese, divided
- 1/2 C Onion, diced
Line the pie plate with pie crust. Bake in a 425 degree oven for 20 minutes, making sure to line the crust with weights. (Remember that once you’ve worked the crust into the plate, put it back into the fridge to rest for 20 minutes before placing into the oven.) Remove the crust from the oven. Layer shredded cheese onto the crust, add the chili, add another layer of cheese, sprinkle with diced onion and place the crust on top. Cut slits into the crust and place the pie back into the oven for 20-25 minutes or until bubbly.