Page 423 - Pie Squared

proceeding, but do not refrigerate. It’s easier to put the pie together if
the filling has firmed up, about 90 minutes.

Heat the oven to 400°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
Retrieve the cold rolled-out pie dough from the refrigerator.

Without removing the dough from the parchment paper, scoop the
filling into the center of one piece. Spread the filling with an offset
spatula, leaving a 1-inch border all around. Leaving it on the
parchment paper, pierce the second piece of dough all over with a

fork. To cover the pie, invert the parchment paper to help drape the
second piece of dough over the filling and settle it down corner to
corner. Peel away the parchment. Using a fork, firmly crimp the
edges all the way around. Slash the top with three vents or otherwise

decorate the surface of the pie, keeping in mind the glaze and
sprinkles to come. Using the parchment, deftly lift, slide, and settle
the pie into the slab pie pan, still on the parchment. Chill for 20
minutes or more.

Slide the pan into the oven (on top of the steel, stone, or baking
sheet if using) and bake until slightly darkened at the edges, 30 to 35
minutes. Remove to a rack and cool.
For the glaze: In a medium bowl, whisk the powdered sugar,

vanilla, and milk until smooth and thick. With an offset spatula,
spread the glaze across the surface of the pie, avoiding the crimped
edges. Scatter sprinkles evenly across the glaze. Refrigerate to set,
and bring to room temperature before serving.

Techniques: Chocolate Crust (here), Mixing and Rolling Out (here),
Crimp and Slash (here), Glazes, Squiggles, and Drizzles (here)

Swaps:

Espresso powder (3 tablespoons) dissolved in boiling water (⅔ cup)
and chilled can stand in for the cold coffee.

Make a Coffee Glaze (here) and sprinkle with crushed dark

chocolate–covered espresso beans.