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21 December 2012

Chocolate Blackberry Pie

I spent ALL day today- revamping the blog. I hope you guys like the face-lift. I wanted to more modern, simple twist for For the Love of Dessert and I wanted to update the About Me section since so much has changed this year! Well since I spent all day re-configuring the blog, I may not have gotten around to cleaning the apartment like I planned.. opps!

I get to have more free time, now that I am on holiday break and while Ninja is resting I have found a lot of time to do some baking. But now- the hubby has too many desserts ;) Definitely not the worse problem to have. So I thought I would take this weekend away from baking- now that the hubby is officially off work-- to spend some time with him, Ninja and to catch up on work :/ (ahh..the life of a grad student). Oh, yea, and to clean too :) But I actually LOVE cleaning!

Today, I attempted to make my very first pie! Can you believe it!?! All the desserts and dishes I have made but I have never made a pie! I thought my time was up and I needed to do it. Well, a former lab-mate posted this wonderful recipe on her awesome food blog, Cinnamon Freud, for this Black and White Cherry Pie. It looked divine and I knew I had to make it. Though, her recipe called for cranberries and the hubby is not a fan of cranberries, so he picked out blackberries. Plus- it called for a chocolate crust!?! Had me at chocolate :) I was really excited to learn to how to make homemade pie crust and just a pie :) I think it turned out pretty darn good! 

Adapted from Cinnamon Freud and  Kayotic Kitchen


Preheat Oven to 375F Degrees

4.5 oz of butter, softened
2 c. flour
5 tbsp. cocoa powder
5 tbsp. sugar
1 tbsp. ice water
2 eggs
1/2 tsp. vanilla 
*I chose to use this recipe because it does not require to refrigerate for long. Also Kayotic Kitchen has a nice step by step picture tutorial. 

16 oz white chocolate
2 c. blackberries
3/8 c. water
1/3 c. sugar
1 c. heavy cream
2 tbsp. light corn syrup
4 tbsp. butter


For the crust: place butter in a small-medium size bowl and cut into pieces. Then add flour and cocoa powder and using fork stir well. Pour in the ingredients into a food processor and pulse until mixture turns into crumbles. Add sugar, ice water, eggs, and  vanilla-- pulse until dough forms into a ball. If the dough is too watery- add more flour/cocoa; if it is too dry add ice water 1 tsp. at a time (this may seem like a small amount but the consistency of the dough will change quickly). Take out of food processor and kneed for a bit. Then on a clean surface, sprinkled with a little flour, roll out the dough to a thickness of 1/8 inch. Transfer the dough to a pie tray and trim edges (or decorate edge as desired). Refrigerate remaining dough  and refrigerate pie crust for 30 minutes. Once refrigerated poke holes in crust using fork. 

Cover a circular piece of aluminum foil with butter- use buttered side of aluminum to line the pie crust and fill with a weight (Cinnamon Freud used dried beans but I did not have any so I used rice). Bake for 20 minutes. Then, remove weight and bake for an additional 10 minutes. 

For filling: While pie crust is refrigerating- chop white chocolate into small chunks and place into medium size bowl- set aside. On the stove top, in two saucepans (1) on medium heat- combine blackberries, water and sugar and cook about 10 minutes until blackberries have softened and turned a reddish color and (2) on high heat, combine heave cream, light corn syrup and butter- and bring to boil. When the blackberries are cooked, pour through colander to remove excess liquid. Set blackberries aside. When butter-cream mixture comes to a boil pour over white chocolate and whisk till smooth. Then add in blackberries. Pour mixture into pie crust and refrigerate over night until filling has hardened. 


P.S. My kitchen was a bit of a mess after this :) Just to warn you. But it was fun!

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