by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand8 ounces unsalted butter (the better the butter, the better the crust) Ask a question about this ingredient
2-2/3 cups all purpose flour Ask a question about this ingredient
Cut the butter into small dice and freeze for an hour.
Ask a question about this stepCut the butter into the flour using your fingers, a pastry cutter, or by pulsing the mixture in the food processor until the butter is pea sized or smaller.
Ask a question about this stepAdd the ice water and mix until the dough comes together. In the food processor, it's easiest to know when it's ready, as the dough will just form a ball.
Ask a question about this stepDivide the dough into two masses. Form into disks, wrap and refrigerate for an hour, or, preferably, overnight.
Ask a question about this step1 pint ripe fragrant raspberries Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
Juice of 1/2 lemon Ask a question about this ingredient
2 ounces bittersweet chocolate Ask a question about this ingredient
Egg wash - one egg beaten with 1 Tbls. water Ask a question about this ingredient
Turbinado sugar to sprinkle Ask a question about this ingredient
Work quickly to keep everything cold. Roll out each pie crust into a rectangle-ish shape about 16 x 8. Cut out eight 4" discs from each. Stamp out round vents (stars or hearts are nice) from 8 of the discs. Set aside the cut outs.
Ask a question about this stepPrepare a sheet pan with a sheet of parchment paper or a Silpat.
Ask a question about this stepPick over the berries, but do not wash, as this reduces their essence (according to C. Ferber). Sprinkle the sugar, cornstarch and lemon juice over the berries. Grate the chocolate over the berries.
Ask a question about this stepGently mix and without delay, divy up the filling onto eight of the discs, mounding it in the center. (Seriously, don't wait or the filling will get too wet.)
Ask a question about this stepTop the disc with a cut out one, pressing the edges together, then crimping with a fork or making a pretty fold. Place the cut out on the top at a jaunty angle.
Ask a question about this stepBrush the top but not the edges with the egg wash. Sprinkle with sugar. Freeze for one hour (or overnight) on the sheet pan.
Ask a question about this stepPreheat the oven to 400°. Bake the pies directly from the freezer for 15 minutes. Reduce the temperature to 350° and bake for 25-30 more minutes until golden brown and bubbly. Cool before serving.
Ask a question about this stepMaking them today. What's better than chocolate and raspberries?
These are beautiful, and chocolate and raspberry...what's not to like? Thanks for sharing it!
Thank you everyone! I broke down and made another batch We couldn't bear to be without them.
I am making these now. Some things just can not wait.
Thanks, Cathy!!!!!
Oh my! I will have to make these really soon. Really really soon.
Yummy! These look totally delicious. And I'm so very, very impressed with your lovely stars and crimping. I'd buy these in a bakery in a heartbeat.
Yes, so impressed with your technique! I'm "pastry phobic" when it comes to rolling out crust!
Thank you! Fear not the pie crust! :) I believe most failures come from rolling the crust too thin. It should have body! The crust is the best part! (sort of)
Yum!...I'm ready to eat!
I say break open a jar of the preserves and make some more!
Thank you all! There's one left and my husband and I are circling, wondering who will grab it first.
How beautiful! And what would we all do without our mother's pie crust.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
"Place the cut out on the top at a jaunty angle" might be the best recipe direction I've ever read.