Our piecrust recipe is from Alice Waters' cookbook the Art of Simple Food pg. 174
Makes two 10 oz balls of dough, enough for two 11 inch tarts or one double-crust 9 inch pie
Have measured: 1/2 cup ice-cold water
Mix together: 2 cups all- purpose flour unbleached flour, and 1/2 tsp salt (omit if using salted butter)
Add: 12 tbsp salt (11/2 sticks) cold butter, cut into small 1/4 inch cubes
Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some butter in fairly large, irregular pieces. This will take 1 or 2 minutes. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. Keep adding water if needed. Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic wrap. Compress each ball, and then flatten them into disks. Let rest, refrigerated, for 1 hour or longer.
How to blind bake your piecrust
Preheat your oven to 375 degrees. Once you have rolled your dough out to fit your pie pan, and placed it into the pan, cover the pie with a double layer of tinfoil gently pressing it into the pan. Fill the pan with your choice of pie weights, dried rice or beans. Bake the piecrust for 25-30. Remove the pie foil and pie weights and continue to bake another 9-12 minutes longer until light golden brown. Remove from oven to cool.
Our recipe for french silk pie is from theKitchn
French Silk Pie
1 (9-inch) pie crust, cooked and cooled
4 ounces good-quality bittersweet chocolate
1 teaspoon pure vanilla extract
1/4 teaspoon espresso powder (optional)
1 cup cold heavy cream
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
3 large organic or free-range eggs, pasteurized if desired
Additional whipped cream, for topping
Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and espresso powder, if using, and set aside to cool.
In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter-sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.
Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of two hours, but preferably overnight. Decorate the pie with freshly whipped cream or dollop a spoonful onto each slice.
1 cup heavy cream
1/4 cup confectioners sugar
1/3 cup chocolate chips
Design print out, optional
Wax or parchment paper
2 disposable pasty bags
Decorators tip of your choice, optional
Place design print out on solid surface; place parchment/ wax paper over top, if you are clumsy like me secure with paperclips. Melt chocolate chips for 45- 90 seconds in microwave. Spoon melted chocolate into pasty bag. Cut tip off of pasty bag. Carefully pipe chocolate out onto design template. Once finished place wax paper into the freezer to set chocolate.
Whip heavy cream and confectioners sugar together on medium speed for 2-3 minutes until still peaks form. Spoon whipped cream into pastry bag and pipe onto the edged of the pie in design of your choice.
Remove set chocolate from the freezer. Carefully remove from paper and arrange on pie.
Now that the pie is beautiful it's time to dig in!