Dark Chocolate Double-Crust Pie

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). In a medium bowl, whisk together flour and salt. Add the cubed butter and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

2. 2

   Gradually pour in the ice-cold water while gently stirring the mixture with a fork until the dough comes together in a ball.

   Tip: If the dough feels too sticky, refrigerate it for 10 minutes before continuing.

3. 3

   Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Chill the dough for at least 30 minutes to allow it to firm up.

4. 4

   In a separate bowl, melt the dark chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Stir well after each heating interval.

5. 5

   In a separate bowl, whisk together the egg, granulated sugar, and vanilla extract.

   Tip: Make sure the egg is at room temperature before whisking.

6. 6

   In a 23cm pie dish, create the first crust by rolling out one of the chilled dough disks to a thickness of about 3mm. Trim the edges to fit the dish.

   Tip: Don't worry if the crust isn't perfect; it will be covered by the second crust.

7. 7

   Pour the melted dark chocolate into the pie crust, leaving a 2cm border around the edges.

   Tip: Don't overfill the pie crust.

8. 8

   In a separate bowl, whisk together the confectioner's sugar and almond milk until smooth.

   Tip: Adjust the consistency as needed.

9. 9

   Pour the chocolate mixture over the confectioner's sugar mixture.

   Tip: Make sure the mixture is well combined.

10. 10

    Roll out the second dough disk to a thickness of about 3mm. Place it on top of the filling, pressing the edges to seal.

    Tip: Make sure the edges are sealed tightly to prevent filling from escaping.

11. 11

    Cut a few slits in the top crust to allow steam to escape during baking.

    Tip: This will help the crust brown evenly.

12. 12

    Bake the pie for 35 minutes or until the crust is golden brown.

    Tip: Cover the edges with foil if they start to brown too quickly.