3/4 cup + 1 tablespoon all-purpose flour (4 ounces or 113 grams), plus more for dusting
1 1/2 teaspoons sugar (1/4 ounce or 7 grams)
1/2 teaspoon (2 grams) Diamond Crystal kosher salt; for table salt, 1/4 teaspoon or weigh out 2 grams
1 stick (4 ounces) fridge-cold butter
1/4 cup cold tap water (2 ounces or 57 grams)
Pie Filling
3/4 cup softened butter (12 tablespoons or 1 1/2 sticks): do not melt
1/2 cup white sugar (100 grams)
1/2 cup brown sugar (107 grams)
2 large eggs
1 teaspoon vanilla
3/4 cup all-purpose flour (90 grams)
1/2 teaspoon salt
1 1/2 cups chocolate chips (semi-sweet, milk, dark chocolate or a mix!) (255 grams)
Directions
Pie Crust
For the dough: Whisk flour, sugar, and salt together in a medium bowl. Cut your sticks of butter into cubes no smaller than 1/2 inch; I get about 32 tiny squares per stick. Toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that’s it! And it’s fun! Stir in water, then press and knead the dough against the sides of the bowl until it mostly comes together in a messy ball. Add a teaspoon more water if you think you need it to bring the dough together.
Build your layers: On a well-floured work surface, roll dough into a rough rectangle. Fold the short sides to the center, then fold the sides in again like closing a book. Fold in half again, bringing the short sides together into a thick block.
Roll out your pie: Using as much flour as needed, roll your dough into a 14-inch circle; this size allows room to line the pie plate, and enough overhang to form a generous border. Thicker dough will not crisp as intended. Transfer to 9-inch pie plate. Dust off excess flour and make sure the dough is nestled into the bottom edge of the pan. With scissors trim the edge so that it overhangs by about 1 1/4 inches. Fold overhang over itself to create thick border that sits on top edge of pie plate, not below. Crimp or shape crust as desired. Wrap with plastic and refrigerate at least 2 hours and up to overnight before proceeding with the recipe.
Pie Filling
Preheat the oven to 325° F.
Cream butter and sugars together until the sugars are fully mixed and fluffy, scraping down sides of bowl a couple of times. Mix until blended well and no pieces of butter are visible.
Add eggs, one at a time, and vanilla. Beat on medium for about 1 minute, scraping down sides once. Turn off mixer.
Add flour, salt, and chocolate chips mixing all at once, just until wet and dry ingredients are incorporated.
Spoon filling into unbaked pie shell.
Bake on center rack of oven for about 50 minutes or until knife inserted about halfway from center to outer edge of pie comes out clean. If the crust is looking brown before the pie is done, lightly lay a piece of foil over the pie.
Let cool for at least 30 minutes before serving. Serve with vanilla ice cream or whipped cream if you’d like.
