Ruby Chocolate Lattice Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Optional: For an extra crispy crust, bake for 10 minutes with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, and salt.

   Tip: Use a whisk to ensure the ingredients are well combined.

3. 3

   Add the unsalted butter to the bowl and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   Gradually add the almond milk, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too dry, add a little more almond milk. If it's too wet, add a little more flour.

5. 5

   Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

   Tip: Don't overwork the dough.

6. 6

   Divide the dough in half and roll each half into a thin sheet, about 3mm thick.

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

7. 7

   Cut the sheets of dough into strips, about 1cm wide, and place them on a parchment-lined baking sheet.

   Tip: Overlapping the strips will help create a lattice crust.

8. 8

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

   Tip: Be careful not to overheat the chocolate.

9. 9

   Pour the melted ruby chocolate into a piping bag fitted with a large round tip.

   Tip: Pipe the chocolate into a lattice pattern over the dough strips.

10. 10

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

    Tip: Rotate the pie halfway through baking to ensure even cooking.

11. 11

    Allow the pie to cool completely before serving.

    Tip: Optional: Dust with confectioners sugar before serving for an extra touch of sweetness.