Chocolate Leaf Pie
Yield
1 piePrep
30 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoon |
salt
|
|
| ¾ | cup |
vegetable shortening
cold |
*
|
| 6 | tablespoons |
water
ice cold |
|
| 4 | ounces |
chocolate
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ¼ | each |
vanilla bean
|
*
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
salt
|
|
| 177 | ml |
vegetable shortening
cold |
*
|
| 9E+1 | ml |
water
ice cold |
|
| 115.6 | ml/g |
chocolate
|
|
| 177 | ml |
heavy whipping cream
|
|
| 0.3 | each |
vanilla bean
|
*
|
| 15 | ml |
sugar
|
|
Directions
In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible.
Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly.
Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry.
Divide the dough in half and pat each piece into a 6 inch disk.
Wrap separately in plastic warp and refrigerate for at least 30 minutes.
When dough is cold, roll out one piece on floured surface and fit into pie plate.
With other piece of dough roll out and cut leaf patterns making light vein like designs.
Fit onto pie plate and freeze.
Pre bake at 350℉ (180℃). until golden.
For the filling, simmer heavy cream with scraped vanilla bean, add melted chocolate and other ingredients.
