Salted Chocolate Double-Crust Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my go to dessert when I want something elegant but don't have all day to fuss in the kitchen. A beautiful double crust pie filled with salted chocolate is truly impressive, yet the whole thing comes together in under an hour. The sea salt really enhances the chocolate's depth and richness, while dark chocolate is packed with antioxidants that make indulgence feel a little bit justified. The buttery, flaky crust is simpler to make than you'd think, and the ingredients are probably already sitting in your pantry. Trust me, once you taste this, you'll be making it again and again.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gcold unsalted butter
- 150 mlice-cold water
- 400 gsalted chocolate chips
- 150 ggranulated sugar
- 100 gdark brown sugar
- 2 nulllarge eggs
- 1 mLvanilla extract
- 10 gsea salt
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Optional: Use a pie dish with a removable bottom for easy serving.
- 2
In a large mixing bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Tip: Optional: Be gentle when mixing to avoid developing the gluten in the flour.
- 3
Gradually pour in the ice-cold water while gently stirring the mixture with a fork. Be careful not to add too much water, which can lead to a soggy crust.
Tip: Optional: If the dough is too sticky, refrigerate it for 10-15 minutes before continuing.
- 4
Divide the dough into two equal portions. On a lightly floured surface, roll out each portion of dough to a thickness of about 3 mm.
Tip: Optional: Use a pastry roller or a wine bottle to achieve a uniform thickness.
- 5
Transfer the rolled-out dough to a 23 cm pie dish and trim the edges to fit. Crimp the edges to form a decorative border.
Tip: Optional: Use a fork to create a textured design on the crust.
- 6
In a separate mixing bowl, whisk together the chocolate chips, granulated sugar, dark brown sugar, eggs, and vanilla extract.
Tip: Optional: Be careful not to overmix the filling to avoid a grainy texture.
- 7
Pour the chocolate filling into the pie crust and smooth the top.
Tip: Optional: Use a spatula to create a decorative swirl on the filling.
- 8
Sprinkle the sea salt over the filling and dot the top with the melted butter.
Tip: Optional: Use a small knife to create a decorative pattern with the melted butter.
- 9
Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.
Tip: Optional: Use a pie shield or foil to prevent the crust from overbrowning.
- 10
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes.
Tip: Optional: Use a kitchen torch to caramelize the sugar on the crust, if desired.
Recipe Variations
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