Everyone has culinary issues and one that I'm constantly working on is my fear of dough. Pizza dough, bread dough, pasta dough, pie dough — I'm totally intimidated by it all. However, last Summer, in an attempt to face my (irrational) fear, I started making pies. Peach pie, blueberry pie, cherry pie, raspberry pie. With each pie I made, it became a little easier.
It's been months since I made a pie, but with the bounty of ripe fruit at the market calling to me, I was inspired to try this chocolate raspberry pie. From the ultimate pie queens at Martha Stewart Living, this pie is divine. The dough is chocolate pate sucree and the filling is a layer of chocolate ganache covered with a luscious raspberry topping.
Although I ran into a little difficulty with the dough, it was rewarding to slice into the finished pie. Want to show off your pie-making skills with this decadent dessert? Check out the recipe.
Ingredients For the crust Directions Serves 10-12.
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 large egg yolk
3 tablespoons to 1/4 cup ice water
All-purpose flour, for parchment
For the filling
4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
1/2 cup heavy cream
1 tablespoon unsalted butter, cut into small pieces
Pinch of coarse salt
For the topping
1 1/2 pounds raspberries (5 cups)
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
1/3 cup water
For the crust