For the crust
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
- Make the crust: Pulse flour, sugar, cocoa, and 1/2 teaspoon salt in a 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 (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
- Preheat oven to 375 degrees. 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.
- 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.
- 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.
- Pour filling into piecrust. Refrigerate for at least 1 hour.
- 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, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
- Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.
- Pies/Tarts, Desserts
- North American