Black Pie Crust Recipe Halloween food for party, Halloween desserts
Makes one single-crust (9- or 10-inch) pie; double amounts for a double-crust pie. 1 1/4 cups unbleached all-purpose flour. 1/2 teaspoon kosher salt. 1 1/2 teaspoons granulated sugar. 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces. 1/2 cup cold water. 2 tablespoons cider vinegar.
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Using a spatula, stir constantly, scraping the bottom and edges of the saucepan as you stir. When it starts to steam, add the dark chocolate and keep stirring. Bring to a low boil and boil 1-2 minutes, stirring constantly. The sauce will start to thicken. Remove from heat and stir in the butter and vanilla.
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In a mixing bowl, add the crushed graham crackers, melted butter, and granulated sugar. Stir to combine. Spray your pie plate with cooking spray, then add in the graham cracker mixture. Gently press the graham crackers until they are packed solidly around the edge of your pie plate.
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Place a large piece of parchment paper into the bottom of unbaked crust. Pour some dry beans, rice, or pie weights on top and smooth into an even layer. Bake at 375° F for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust.
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Chill the fully assembled pie for at least 10 minutes before baking. Make an egg or milk wash and brush on the upper crust for a nicely browned finish (optional). Milk washes can be a bit uneven, so I prefer an egg wash- use an egg yolk whisked together with 1 tsp of water. This will give it a nice golden sheen.
Black Knives
Instructions. Add 1 ½ cups flour, salt, sugar, and ½ Tbsp food grade activated charcoal powder in a food processor and pulse until combined. Spread the butter and shortening around the blade. Pulse the mixture until it starts to clump, about 15 seconds.
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Give it a good stir and then turn the heat off. Mix in the brown rice syrup, vanilla extract, salt and eggs. Mix until smooth. Remove the pie crust from the freezer and add the pecans to the pie shell. Pour the filling into the pie crust and transfer to a baking sheet.
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Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
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Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer. Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine.
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The ice cubes will keep the water very cold prior to be mixing into the pie dough. Pour the mixed egg and vinegar into the bowl with the flour and shortening. Stir and fold the wet ingredients in with a rubber spatula or large spoon. Then mix in one tablespoon of ice water at a time.
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Combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the cold water a tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight. Roll the dough into a circle, then press it into a pie plate. Trim the excess and flute the edges.
Matt Black
Preheat the oven to 400°. Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights. If you don't have actual pie weights you can use things such as uncooked rice, beans, or chickpeas. Bake for 15 minutes. Remove from oven and carefully lift out the parchment paper with the weights.
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Tips. For the best results, use a high-fat, European-style unsalted butter like Plugra. You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter.
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Bake both empty pie crusts until golden. In two separate pans or bowls, prepare the chocolate pudding and vanilla pudding according to the package directions. Add rum extract to the vanilla pudding and stir. Pour half of the chocolate pudding into each crust and spread in an even layer.
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Procedure. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
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Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle.
