3/4 t Salt 3/4 c Heavy cream
3/4 c Cold vegetable shortening 1/4 ea Vanilla bean
6 T Ice water 1 T Sugar
4 oz Chocolate
1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour
FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
in shortening until the mixture resembles coarse meal with some
pieces of shortening the size of corn kernels still visible.
Sprinkle 5 tablespoons of the ice water over the mixture, tossing to
moisten evenly. Gather the dough into a ball adding up to 1
tablespoon more ice water if the dough is to dry. Divide the dough in
half and pat each piece into a 6 inch disk. Wrap separately in
plastic warp and refrigerate for at least 30 minutes. When dough is
cold, roll out one piece on floured surface and fit into pie plate.
With other piece of dough roll out and cut leaf patterns making light
vein like designs. Fit onto pie plate and freeze. Pre bake at 350
degrees until golden. CHOCOLATE FILLING Simmer heavy cream with
scraped vanilla bean, add melted chocolate and
Yields
8 servings