HOMEMADE CHOCOLATE PIE CRUSTOld-Fashioned Fruit Dessert Recipes Scrumptious Dessert Recipes Moist Cake Recipes Perfect Whipped Cream Recipe You'll flip when you taste my famous Chocolate Pie Crust. I promise you this.Your friends and family will BEG YOU for this recipe. I use it in many of my desserts; awesome with my Strawberry Mousse Pie. CHOCOLATE PIE CRUST You are going to flip when you taste this chocolate pie crust. Fill it with fresh strawberry pie filling, peanut butter pie filling and use it in my chocolate meringue pie or whatever your little heart desires. This recipe is from the cookbook, "Baking" by Dorie Greenspan. She is so good that I wanted to pass this on to you. You may purchase this cookbook - just click the link at the right. 
Garnish with chocolate shavings and homemade whipped cream. Magnificent. 1-1/4 cups flour (more if needed) 2 TBS cocoa powder 6 TBS unsalted butter, more for pie plate 3 egg yolks 1/3 cup sugar 1/4 tsp salt 1/2 tsp pure vanilla extract Sift the flour and cocoa powder onto your work surface and make a large well in the center. Pound the butter with a rolling pin to soften it, so it blends easily when it is added to the rest of the dough ingredients. Pout the egg yolks, sugar, salt, vanilla extract and softened butter into the well. Using your fingertips, work all the ingredients in the well together until thoroughly mixed. Gradually draw in the flour and cocoa powder with the pastry scraper, working them into the other ingredients with your fingertips. Continue working the ingredients with your fingertips until coarse crumbs form. Press the dough into a ball. If the dough is sticky, work in a little more flour. Lightly flour the work surface. Blend the dough by pushing it away from you with the heel of your hand. Gather up the dough with a pastry scraper and continue to blend until it is very smooth and peels away from the work surface in one piece; approximately 1 to 2 minutes. Shape the dough into a ball again, wrap it tightly and chill until firm; approximately 30 minutes. Brush the pie plate with melted butter. Lightly flour the work surface and roll out the chilled dough to a round 2 inches larger than the top of the pie plate. Wrap the dough around the rolling pin and drape it over the plate. Gently lift the edge of the dough with the fingertips of one hand and press it well into the bottom of the pie place with the fingertips of the other hand; pressing lightly to seal any cracks. Using a table knife, trim the pastry even with the outer edge of the plate. Pinch the dough to make the edge stand up. With one forefinger under the dough edge, pinch the top of the edge between your other forefinger and them to make a wide scallop. Prick the bottom of the pastry shell with a fork to prevent bubbles from forming when it is baking. Chill the pastry shell until firm; approximately 15 minutes. PREHEAT oven to 400 degrees and place a baking sheet in the oven to heat up. Line the pie shell with the double thickness of foil, pressing it well into the bottom edge. Half-fill the foil with dry beans to weigh it down. Bake on the baking sheet for 12 to 15 minutes. Remove the foil and the beans. Reduce the oven temperature to 350 degrees and continue baking until the bottom of the pastry shell is firm; approximately 5 to 10 minutes longer. Transfer to a wire rack to cool and then fill it up. |
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Dorie Greenspan
Cookbook
FEATURED RECIPE:
RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe