Preheat the oven to 375 degrees F. Place a rack in the center of the oven.
To make the crust, follow the All-Butter Crust recipe (making one-half of the recipe) and roll out the dough per the instructions.
Gently drape one edge of the rolled-out dough circle over the rolling pin, and revolve the rolling pin to wrap the whole crust around it. Place the rolling pin over the edge of the pie plate or tin, and carefully unroll the dough over to the other edge of the pie plate so the dough circle is centered. Press the dough gently into the bottom of the pie plate and around the sides. Trim the dough edge to a 1/2 to 1-inch overhang beyond the rim of the pie plate.
Go around the pie and use the fold-tuck-crimp method to seal the pie edge: Starting in any spot, use the fingers of both hands to gently press and fold over the overhanging crust and tuck it under at the outer edge of the pie. Then, to crimp, using the forefinger of your left hand and the thumb and forefinger of your right hand, go around the pie edge and press in with the left forefinger and simultaneously outward with the right thumb and forefinger. Or alternately, instead of crimping, after you fold-and-tuck, use a fork and press the back side of the fork prongs into the pie edge all around the rim.
Line the pie crust with parchment paper and fill with pie weights or dry beans. Bake for about 30 minutes, or until the crust is golden brown. Remove the weights, and let cool.
To make the filling, in a large bowl, with a spoon or an electric mixer, stir together the cream cheese, peanut butter, 1/2 cup of the sugar, the milk, honey, and salt until well combined.
Spoon the peanut butter mixture into the crust and spread evenly over the bottom.
Spoon the jelly onto the peanut butter layer, and spread it evenly on top. 9. In a medium bowl with an electric mixer, whip the whipping cream, the remaining 3 tablespoons of sugar, and the vanilla until soft peaks form.
Top the jelly layer with the whipping cream, as thick or as thin as you like (I recommend 1 to 2 inches).
Sprinkle with some peanuts and just a few raspberries (or whatever fruit the jelly contains), for garnish.
Chill until ready to serve, at least 30 minutes.
Note: We use raspberry jelly at High 5 Pie, but you can use your favorite.
In a large bowl, combine the flour, salt, and sugar, and mix well. Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to over handle the dough. Wrap each patty in plastic wrap.
Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
1 double-crust 9-inch pie, 2 single-crust 9-inch pies, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flipsides, or 50 Piepops
From Cutie Pies by Dani Cone, Andrews McMeel Publishing