I Made Joanna Gaines' Famous Chocolate Pie Recipe (And It Was Ridiculously Good) - BuzzFeed

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2) Homemade Tart Shell:

INGREDIENTS

1 ¼ cups all-purpose flour, plus more for rolling

½ cup powdered sugar

½ teaspoon kosher salt

8 tablespoons (1 stick) cold unsalted butter, cubed

1 large egg

½ teaspoon pure vanilla extract

INSTRUCTIONS

1. In a stand mixer fitted with the paddle attachment, whisk together the flour, powdered sugar, and salt until fully combined. Add the cold butter and mix until the dough is crumbly and the butter resembles small peas. Scrape the sides and bottom of the bowl if needed. Add the egg and vanilla and mix just until fully combined. Be sure not to overmix or the dough will be tough. The dough should stick together when pressed without feeling dry or crumbly.

2. Turn the dough onto a lightly floured surface and form into a ball; it should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disk. Wrap with plastic wrap and refrigerate for at least 1 hour.

3. Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch round that is ¼ inch thick. Place gently into a 9-inch tart pan, preferably with a removable bottom. You can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan and easing it into the edges. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover the pan with plastic wrap and place in the freezer until firm, about 30 minutes. (Frozen dough is less prone to shrinking while baking.)

4. If the recipe calls for an unbaked crust, you're ready to go ahead. If it calls for a blind-baked crust, position the rack in the middle of the oven and preheat the oven to 375ºF.

5. Lay a sheet of parchment paper or foil over the tart crust, fitting it into the bottom of the pan and covering the edges of the crust to keep it from burning. Fill the bottom of the tart pan with pie weights, dried beans, or uncooked rice, making sure they're distributed over the entire surface.

6. Bake the crust until the parchment paper or foil no longer sticks to the dough, about 20 minutes. Transfer the crust to a wire rack and remove the pie weights and parchment paper or foil. Return the crust to the oven and bake until golden brown and dry, about 10 minutes longer. Transfer to a wire rack and let cool completely, about 30 minutes.

7. Proceed with filling the tart shell according to the recipe.

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October 02, 2020 at 02:33AM
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I Made Joanna Gaines' Famous Chocolate Pie Recipe (And It Was Ridiculously Good) - BuzzFeed

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