Tuesday, May 24, 2011

sunday sweets {raspberry chocolate pie}

I'm not gonna lie, this pie gave me some trouble.

First, I made the crust from scratch again {I'm absolutely determined to get better at this} and once again, it was extremely delicate, falling apart every time I tried to lift it. Eventually I got it in the pie dish and molded it to the sides, but not without some choice words.

Second, the recipe calls for 1 1/2 pounds of raspberries, which I had, but it didn't seem to be enough, so I added some blueberries and blackberries. This really wasn't a problem, and maybe even made the pie more delicious, but it wasn't part of the recipe.

Finally when I went to take pictures of it, the yellow walls of our kitchen gave the pie a very unpleasant look, which I tried to fix in photoshop, but even my best attempts fell short of how pretty it is in person. I also tried to cut a slice and take a picture of that, but it was somehow even less attractive. So, I scanned Martha's photo in. I don't like doing this, but I will admit, her photo is quite lovely.

Despite it's aggravating assembly, this pie is super delicious. Chocolate ganache, berries, and a chocolate cookie crust, yes please!

For the Crust {chocolate pate sucree}
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened dutch-process cocoa powder
1 stick cold unsalted butter, cut into small pieces
1 egg yolk
3 tablespoons to 1/4 cup ice water

For the filling:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter cut into small pieces
pinch coarse salt

For the topping:
1/12 pounds raspberries (5 cups)
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
1/3 cup water
coarse salt

Chocolate Pate Sucree:
1. Pulse flour, sugar, cocoa, and 1/2 teaspoon salt in food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, and drizzle 3 tablespoons ice water evenly over mixture. Pulse until mixture just begins to hold together. If dough is too dry, add more water, 1 tablespoon at a time.
2. Shape dough into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

1. Preheat oven to 375. Make the crust:Roll out pate sucree to a 1/8 inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1 inch overhang using kitchen shears. Fold edges under and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.
2. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.
3. Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.
4. Pour filling into piecrust. Refrigerate for at least 1 hour.
5. Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, about 2-3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
6. Add remaining 4 cups raspberries, very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 30-60 minutes.

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