1 ¼cupsall-purpose flour, plus half tablespoon(180 grams)
½teaspoonsalt
⅓cupvery cold water plus more as needed(120 ml)
Pie Filling
4largeeggsroom temperature
1largeegg yolkroom temperature
2ozunsweetened chocolate, chopped(56 grams)
¾cupunsalted butter(170 grams)
1 ½cupsgranulated sugar(315 grams)
½teaspoonsalt
1 ½teaspoonsvanilla
Instructions
Pie Crust
Mix the flour and salt together in a large bowl. Using a grater, grate butter into flour mixture, tossing occasionally. Mix until coarse, then add 3 tablespoons of cold water. Stir well. Continue adding small amounts of water until mixture holds together when pinched.
Turn onto a pastry mat and press into a circle. Put a little flour under the circle and on top and roll back and forth. Rotate the circle of pie dough and roll back and forth again. Add more flour if necessary and continue rolling and rotating until you have a large (about 10 inches) circle. Fit into a pie plate. Put in the freezer for 30 minutes, then dock sides and bottom.
Lay a sheet of parchment over the frozen pie crust and weigh down with pie weights, beans or sugar. Bake at 375 degrees F. for about 15 minutes do that it is partially baked. Let cool slightly while you prepare the filling.
Chocolate Chess Pie Filling
Bring the eggs to room temperature if you haven't already.
Combine the chocolate and butter in a microwave safe bowl. Heat on high for 30 seconds. Stir well. Repeat until chocolate is melted and mixture is smooth. Alternatively, you can do this in a double boiler.
In a large bowl, whisk together the sugar, eggs, yolk, salt and vanilla. Add the slightly cooled chocolate mixture to the egg mixture, then scrape into the partially baked pie shell.
Set pie on a rimmed baking sheet and bake for 45 minutes or until the center is set. Let cool to room temperature.
Once cool you can garnish it with confectioners' sugar. We like laying damp strips of parchment over the top, sprinkling powdered sugar around the strips, and making a grid pattern.