Orange Chocolate Double-Crust Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a baking sheet to catch any spills.

2. 2

   Make the crust: In a large bowl, combine flour, butter, and a pinch of salt. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

3. 3

   Gradually add sugar, stirring until the mixture forms a cohesive ball.

   Tip: Don't overmix.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: This will help the dough relax and become easier to roll out.

5. 5

   Roll out the dough to a thickness of about 3mm (1/8 inch).

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Transfer the dough to a 23cm (9 inch) pie dish. Trim the edges to fit.

   Tip: Leave a 1cm (1/2 inch) overhang to crimp the edges.

7. 7

   Make the filling: In a separate bowl, whisk together orange juice, orange zest, cocoa powder, and baking powder.

   Tip: Don't overmix.

8. 8

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth.

9. 9

   Whisk the eggs and milk together until well combined.

   Tip: Add the melted chocolate and whisk until smooth.

10. 10

    Pour the filling into the pie crust.

    Tip: Don't overfill.

11. 11

    Roll out the remaining dough to a thickness of about 3mm (1/8 inch).

    Tip: Use a pastry cutter or a knife to create a decorative edge.

12. 12

    Place the rolled-out dough on top of the filling and crimp the edges to seal.

    Tip: Use a fork to create a decorative pattern.

13. 13

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

    Tip: This will help prevent the crust from bubbling up.

14. 14

    Bake the pie for 35-40 minutes or until the crust is golden brown and the filling is set.

    Tip: Let the pie cool before serving.

15. 15

    Serve warm, garnished with orange zest or whipped cream if desired.

    Tip: Enjoy!