Page 361 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

4
. Measure the outside circumference of the pie using a piece of
kitchen twine. Cut the twine to the measurement of the pie, plus ½

inch (12 mm) extra. Measure the height of the pie with a ruler and
note the measurement.
5
. Cut each transfer sheet in half lengthwise. Using the height

measurement of the pie and a ruler, trim each piece lengthwise as
neatly as possible so you have 2 chocolate strips the same height
as the cake. It’s easiest to use an X-Acto knife or a razor blade for
the trimming; scissors require you to handle the sheet too much,
which tends to cause the chocolate to rub off.

6
. Line a work surface with parchment, then place the transfer-sheet
strips on it, chocolate side down and shiny side up. Line the strips
up next to each other and tape them together so you form a

continuous piece. Using the piece of twine as a guide, cut the
attached strips to the same length as the circumference of the
cake. Flip the transfer sheet over so the shiny side is down and the
textured side is up.

7
. Temper the white chocolate (see Note). Spread the white chocolate
onto the transfer sheets and apply them to the sides of the pie. Do
not peel away the plastic sheeting from the transfer sheets yet.

8
. Layer the top of the pie with the remaining lemon curd and top it
with a layer of blueberries. Remove the plastic sheeting from the

transfer sheets and serve.