Page 421 - Pie Squared

DOUBLE CHOCOLATE SLAB PIE

WITH A CHOCOLATE CRUST

Serves 12 to 15

This flaky-crusted, chocolate-filled, sprinkle-dotted pie is sensational,
but it’s also a bit of a project with several steps and chilling times
between the steps. Plan it out because it’s worth it. Crimped like a
chocolate Pop-Tart, it is the answer for a child’s party or a Saturday

night treat for your best friend, the chocoholic. Use bittersweet
chocolate and make it an adult treat: Hold back on the glaze, cut the
cooled slab into 2- by 3-inch rectangles, and serve as a snack with
warm glogg, après ski. If serving it warm, give this pie plenty of time

to cool first, then briefly warm the pie before serving (inexplicably, it
works best this way).

Make Ahead: The chocolate dough may be made up to 3 days
ahead.

CHOCOLATE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
⅓ cup (35 g) natural (not Dutched) cocoa powder

⅓ cup (67 g) granulated sugar

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

⅔ cup coffee (160 ml), ice cold

Powdered sugar for rolling the dough

FILLING

¼ cup (21 g) natural (not Dutched) cocoa powder