Page 119 - Pie Squared

¼ cup coffee (60 ml), ice cold

Powdered sugar for dusting and rolling the dough

Place the work bowl of the food processor on the scale, set the scale
to zero, and weigh the flour into the bowl. Weigh in the cocoa, then

the granulated sugar and the butter; add the salt. Move the bowl to
the food processor base, insert the metal blade, cover, and use the
Pulse function to cut the dry ingredients and butter into flour-
covered, pea-sized pieces, about 15 quick pulses. Add the coffee all

at once and process until the dough almost comes together in a ball.
All the flour will be dampened and the dough will clump.
Spend time on this next step because the more compact and
precise the dough, the easier it is to roll to the correct size and

thickness to fit the slab pie pan. Form an X with two long pieces of
overlapping plastic wrap and lightly dust the surface with powdered
sugar. Dump the dough onto the center of the plastic wrap, scraping
the processor bowl clean. Generously dust the dough with powdered

sugar. Wrap the sloppy gathering of dough in plastic and, at the
same time, use a bench scraper (not your warm hands) to form the
squared sides of a block, about 6 by 4 inches (or 3 by 4 inches if
making a single crust). Once wrapped, use a rolling pin to gently

press across the surface of the block. Flip it over and do the same
on the other side. Now let it rest: Refrigerate the dough for at least 4
hours or preferably overnight.

RECIPES THAT USE A CHOCOLATE CRUST

These pies call for a Chocolate Crust, but feel free to mix and match.
Each recipe offers Swaps with suggestions for alternate crusts,

fillings, and toppings.

Chocolate Pecan Slab Pie (here)

Double Chocolate Slab Pie (here)