Pies

Combine 156 g all-purpose flour, 2 tsp granulated sugar and ¼ tsp salt in a food processor and pulse briefly to combine. Scatter 8 tbsp butter over the top of the flour mixture and pulse again until butter is mostly combined and mixture resembles coarse crumbs (there should still be discernible pieces of butter remaining in the mixture, some as large as a chocolate chip). Add ¼ cup sour cream and pulse again until mixture just begins to cling together. The mixture may still seem dry, but if you pinch it between your thumb and forefinger and it clings together, you’re ready to move on – don’t overdo it! Transfer dough to a clean surface and work into a ball (don’t overwork and get it warm). Flatten into a disk, wrap tightly in plastic wrap, and transfer to refrigerator to chill for at least 45-60 minutes before using as desired.

Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” or 9.5” pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375˚F. Once oven is preheated, place pie plate on a baking rack and line with crinkled parchment paper then fill with pie weights. Transfer to the center rack of preheated oven and bake for 15 minutes. After 15 minutes, pull out pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown.

Preheat oven to 375˚F. Melt 2 oz semisweet chocolate and ½ cup butter together in a heavy saucepan over low heat. Remove the pan from heat and add 1 cup sugar, then 2 beaten eggs; stir well. Pour the filling into a 9” unbaked pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Blind bake pie crust. While pie crust is baking, prepare pie filling. Combine 15 oz (425 g) canned pumpkin puree, ¾ cup (150 g) brown sugar, 1½ tsp vanilla extract, 1¾ tsp cinnamon, ¾ tsp ginger, ½ tsp allspice, ½ tsp nutmeg and ½ tsp salt in a large bowl and stir until completely combined. Add 3 lightly beaten eggs, one at a time, stirring until just combined after each addition. Stir by hand and do not overdo it. Gently stir in 1 cup heavy cream until completely combined and batter is smooth and uniform.

Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325˚F. Bake for 55-60 minutes or until center is set or almost completely set (very small amount of wobble in the center is fine, especially if edges are showing small cracks). Keep an eye on the pie and check halfway through baking. If edges begin to turn too dark, tent with aluminum foil. When a toothpick comes out clean, it is done baking.

Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving. Top with whipped cream.