Nutella French Silk Pie (Nutella and Dark Chocolate Mousse Pie)


 
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie
Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie

Somehow, putting food on my little corner of the internet has led to some ridiculously awesome opportunities. A couple of weeks ago, just before we went home to New Zealand, Rich and I flew to Madison, Wisconsin to visit the Sub-Zero, Wolf, and Cove headquarters! We toured their factory, which is like a crazy awesome real life version of ‘how it’s made,’ and learned all about the history of the company, and what goes into making their beautiful appliances. I have been a huge fan of their products for a while now - we had no gas in our apartment so I relied completely on the Wolf Gourmet counter top oven for all of our meals, as well as everything for the blog, for three months, and it legitimately saved my life. Sub-Zero, Wolf, and Cove make incredible refrigerators, cooktops, ovens, and now dishwashers (we got to preview the new Cove dishwasher!), so it was amazing not only seeing how they were made, but to meet some of the people behind the company.

Aside from touring the factory, a good chunk of our time was spent at the barn and organic garden, located on the company’s campus called Harvest Haven. Sub-Zero, Wolf, and Cove are committed to not only making quality appliances, but sharing their love for food with others at the Harvest Haven facility. The modern barn is beautifully built and houses one of the most kitted out kitchens I think I will ever see in my LIFE. Here we ate a whole range of incredible meals, paired perfectly with wines, while head chef Joel Chesbro led us through the whole cooking experience, sharing his knowledge and expertise with us.

Right outside the barn is the Harvest Haven garden, where all of the ingredients used to make the meals in the barn are grown. Chef Joel gave us an amazing tour of the garden - we were there just as the seasons were changing, so got to see the transition of ingredients used in the meals - the last of the tomatoes for the year, and the beginning of pumpkin season (including an 800 pound whopper they have grown ‘just for fun’). It is always so inspiring to eat food that is not only delicious, but thoughtfully prepared. I place huge value on preparing meals based on what is local and in season, and this couldn’t be a better example of that.

This Nutella French silk pie was inspired by the dessert we had on the last night at Harvest Haven. After yet another incredible meal, we finished off the night with a mind blowing French silk pie. It was actually the first time I had eaten French silk pie, and I knew immediately I was going to have to recreate it. It was made with a very dark chocolate, and was perfectly balanced with just the right amount of salt.

I started researching French silk pie as soon as I got home and was surprised to find that it wasn’t made in the way I was expecting at all - most recipes start with creamed butter and sugar, which raw eggs and melted chocolate are added to, before being folded through whipped cream to make a mousse situation which is then poured into a blind baked shell to set up. The result looks amazing in pictures, but I was concerned that the butter would take away from the taste of the chocolate, and I wasn’t entirely stoked at the thought of adding raw eggs (I love eating leftover pie, and leftover pie with raw egg doesn’t really do it for me), so I was on the look for a workaround.

I eventually figured that the eggs should be able to be tempered, and started the filling by making a sabayon from egg yolks and sugar, which is tempered over a water bath before being whipped up. I also wanted to incorporate Nutella, which gave me all sorts of other issues with seizing and the order ingredients were added, but it was 100% worth the eight recipe iterations it took to land on this - the PERFECT Nutella French Silk Pie. No raw eggs, just amazing, Nutella dark chocolate mousse pie, which is impossibly light and piled high with whipped cream and finished with chocolate curls and chopped hazelnuts. This one is going to be my new go-to back pocket recipe, and I hope it is yours too!

A few wee tips:

  • I have included a recipe for a blind baked pie crust, but you can use your favourite method, or a blind baked store bought pie crust will work too.

  • PLEASE follow the recipe for the filling carefully - things need to be weighed because it really does make a difference to how the pie turns out. Promise.

  • The filling will set up in about 4 hours, but give it overnight if you can.

  • If you can, add the cream just before you serve!

  • I used 90% chocolate for this - it will seem intense, but it will be totally balanced out by the Nutella and cream in the recipe, so don’t be put off. It mellows out.

  • I did a braid on the edge of my dough - I watched an online tutorial to make a five strand braid. If you want it to go the whole way round, it needs to be 29 inches long, alternatively you could braid in sections.

  • The dough recipe here makes enough for two standard crusts without the braid, so if you are just doing a crimped crust, you can use the other for another pie - it stores very well wrapped in plastic wrap in the freezer.

  • If you want to cool your crust quickly, and it will pop out of the pie tin, I usually make sure that it is set, and then cool it outside of the tin on the rack. If this makes you nervous, cooling it in the pie pan is totally fine!

  • There are two quantities of cream in the filling - the first gets whipped up and used at the end, and the second is used to loosen the mixture before the addition of the Nutella.

 

 

Nutella French Silk Pie (Nutella and Dark Chocolate Mousse Pie)

- Makes one 9 inch pie -

Pie Dough
2 1/2 cups (365g) Flour
Pinch of Salt
2 tsp (8g) sugar
2 sticks (226g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Nutella Dark Chocolate Filling
360g heavy whipping cream
1/2 tsp vanilla bean paste
200g 85-90% dark chocolate, broken into chunks
80g egg yolks
150g sugar
2 Tbsp water
120g heavy whipping cream
200g Nutella
1/2 tsp salt

To Finish
360g heavy whipping cream
1/2 tsp vanilla bean paste

Extra chocolate and chopped hazelnuts to finish (optional)

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, or if you are braiding a border, shape one into a disc and one into a rectangle. Wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

BLIND BAKING PIE DOUGH

Preheat the oven to 450˚f / 230˚c, and position the racks in the bottom and middle of the oven.

Turn out one disc of dough onto a lightly floured surface. Roll out, turning the dough 90˚ every so often, until it is about 2-3 inches larger than your pie pan. Transfer to a 9 inch pie pan, leaving the extra dough overhanging. Trim the dough so there is about 1 1/2 inches overhanging the edge of your dish. If you are going to have a braided border, tuck the overhanging dough under itself to neaten the edges, pressing it so that it sits flat on the edge of the pie tin. If you are going to add a crimp rather than a braid, crimp the edge of the pie as desired. Transfer to the freezer for at least 20 minutes.

Remove the lined pie pan from the freezer, and line with aluminum foil, making sure that all edges of the pie are covered (you may have to use more than one piece). Fill the foil lined pie shell with dry beans ( I use a mix of chickpeas, kidneys and black beans), right up to the base of the crimps.

Place the bean filled pie on a baking sheet, and place on the lowest baking rack. Bake for 25 minutes, until the edges are just beginning to go golden, then remove from the oven, and peel back the foil just enough to expose the crimp or edges of the pie. Brush with egg wash, and return to the middle rack of the oven for 7-10 minutes, until the edges of the pie are a deep golden brown, or brown enough for your liking. Remove from the oven, allow the beans to sit in the pie pan for 10 minutes, then remove the foil and beans and allow the blind baked crust to cool completely.

NUTELLA CHOCOLATE FILLING

In the bowl of a stand mixer fitted with the whisk attachment, whip the 360g cream and vanilla bean paste until stiff peaks form. Transfer to another bowl and store in the fridge until ready to use. Wash and dry your stand mixer bowl.

Set up a double boiler situation - place a small pot filled with an inch or two over water and bring to a boil. Break the chocolate into a glass or metal bowl that fits over the pot, and place on top, letting the heat melt the chocolate. Stir frequently. Once all of the chocolate is melted, remove from the double boiler and set aside to cool.

In another metal or glass bowl, or in the bowl of your stand mixer (I used the metal bowl of my kitchen aid), combine the egg yolks, sugar and water, whisking well to combine. Place over your pot of simmering water, ensuring that the water does not touch the bottom of the bowl, and, whisking constantly, heat until the mixture registers 160˚f / 70˚c on a candy thermometer. Transfer to your stand mixer fitted with the whisk attachment, and beat the mixture on high speed for 7-8 minutes, until it has increased significantly in volume, and cooled to room temperature. With the mixer on low, slowly add the melted dark chocolate, mixing until incorporated and scraping down the sides as needed. Slowly stream in the 120g heavy whipping cream, and mix until well combined.

Add the Nutella and salt, and mix on medium until well combined. Remove the whipped cream from the fridge, and add the chocolate mixture to the cream. Gently fold it in, taking care not to deflate the cream too much, until well combined and homogenous in colour.

Scrape the filling into the blind baked crust, and smooth down with an offset spatula. Transfer to the fridge and chill for at least 4 hours, or up to overnight.

To finish the pie, whip 360g heavy whipping cream with the vanilla until stiff peaks, then transfer to a piping bag fitted with a star tip (I used ateco #825). Pipe swirls of whipped cream on top of the pie. Alternatively, you can dollop the cream on and spread with an offset spatula. Finish with curls of chocolate made with a vegetable peeler, and chopped hazelnuts.

Nutella French Silk Pie - Nutella and dark chocolate mousse pie. An egg free variation on the very popular French Silk Pie, this pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate. #frenchsilkpie #eggfree #chocolatepie

Thank you so much to Sub-Zero, Wolf, and Cove for Sponsoring this post and having me in Madison! All opinions are my own.

Buttermilk Pumpkin Streusel Pie


 
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie

So I have had a few people ask me before if I have a pumpkin pie recipe on my site. Until now I haven’t - pumpkin pie isn’t something that I grew up eating because we don’t have thanksgiving in New Zealand, and pumpkin is usually a savoury thing (have you ever had it roasted? It’s amaaaazing). We once hosted a student teacher from Montana who was AMAZED that we had never had pumpkin pie before. We asked her how to make it, and she told us that you just put pumpkin pie filling in a store bought crust. She was so adamant that we had to try it that when she got back to Montana she shipped us a big can of libby’s pumpkin pie filling - we had no idea what to do with it, so I’m pretty sure it’s still in the cupboard 10 years later. Whoops.

Anyway the reason there is no pumpkin pie recipe here was that I wasn’t willing to develop my own. Haha. I didn’t see the point in reworking such an iconic recipe when I haven’t had enough pumpkin pie in my life to know what I really wanted. But two things kind of lined up which brought this buttermilk pumpkin streusel pie here onto my little corner of the internet - Sara threw her annual virtual pumpkin party, and a copy of Lisa Ludwinski’s book Sister Pie arrived. You can check out all the pumpkin recipes on Sara’s Blog!

I haven’t had many pumpkin pies in my life, but this is a good one. Promise. The buttermilk adds a beautiful tang to the filling, and the buckwheat and pumpkin seed streusel on top adds crunch, while complementing the flavour. It also hides any cracks that may form when your pie bakes. Win win if you ask me.

One flip through Lisa’s book and I have bookmarked so many things already - there’s a rhubarb blondie that I’m dying to make as soon as rhubarb comes back, along with pies in every flavour you can imagine. The photography is so beautiful too - it really makes me EXCITED to make pie. Which isn’t hard, but still. Lisa’s recipes are easy to read and she explains the basics so well - I followed their instructions for blind baking for another recipe I was working on and it turned out perfectly! Happy Pie Making!

Ps head over to Instagram - I’m giving away a copy of this beautiful book, along with some essential pie tools!

A few wee tips:

  • See those little leaves? I baked those after then lined them up around the pie. It was a huge pain in the butt and kinda like reverse jenga, so I wouldn’t recommend. Just a plain crimp will be great! They also made the pie look like a sunflower once I added the streusel which I wasn’t overly stoked about. So maybe just don’t do it. Haha. Unless you want sunflower pie.

  • I read this article all about the temperature of a pumpkin pie and reasons why it cracks, and it was super helpful! I pulled mine just after it hit 160˚f in the middle.

  • Crimping can seem kinda scary, but don’t worry - it will still taste great! Lisa’s way of blind baking takes away the scary of the pastry slumping. Just remember to do VERY aggressive crimps at the start - they relax out a little, so don’t try anything delicate because it def won’t come out of the oven looking like that.

  • The pie needs 4-6 hours to set, so make sure you account for that!

  • If you don’t want to make the streusel, this recipe makes a bloody yum pumpkin pie.

  • The pie dough section seems like heaps of steps. I promise it’s not - Lisa has an AMAZING way of explaining how to roll out pie dough, so I had to pop it in there for you, because it’s better than anything that’s ever going to come out of my brain.

 

 

Buttermilk Pumpkin Streusel Pie

- Makes one 9” pie -

Reprinted with permission from Sister Pie, copyright © 2018. PublishedbyLorena Jones Books, an imprint of Penguin Random House

All Butter Pie dough
Makes 2 discs, enough for one 9-inch double-crust lattice-topped or full-top pie or two 9-inch single-crust pies
2 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted European-style butter, straight from the fridge
1/2 cup ice-cold water-vinegar mixture (1 cup ice, 1 cup water, and 2 Tbsp Apple Cider Vinegar)

Buckwheat Pepita Streusel Topping
1⁄2 cup all-purpose flour
1⁄4 cup buckwheat flour
1⁄4 cup pepitas, toasted in a dry skillet
1 teaspoon ground cinnamon
1⁄4 cup packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄2 cup (1 stick) unsalted butter, straight from the fridge

Pumpkin Pie Filling

1 (15-ounce) can pumpkin puree
3⁄4 cup buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons Grade B maple syrup
2 tablespoons (1⁄4 stick) unsalted butter, melted and cooled
2 tablespoons fine yellow cornmeal
3⁄4 cup packed light brown sugar
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
One 9-inch crust made with All-Butter Pie Dough (see below), extra blind baked and cooled
1 large egg, beaten

 

- PROCESS -

PIE DOUGH

In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.

It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember

to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.

You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.


Lightly flour your work surface and place the unwrapped pie dough in the center. Using a french rolling pin, begin by banding the dough from the left to the right, striking the dough about four times. Rotate the dough 180 degrees and bang across the dough from left to right once more.

Use one tapered end of the rolling pin to press and roll along the edge of the round one single time, enlarging the circle. After each press of the edge, rotate the disc 45 degrees clockwise. If you sense that the dough is sticking to the surface, lift it up and lightly flour the surface below it.

To begin the final step, place the rolling pin in the very center of the dough. Apply pressure to the rolling pin while rolling away from yourself (stand on your tiptoes to get maximum leverage if necessary), being careful to stop rolling about 1 inch away from the edge (to avoid re-rolling the areas you’ve already rolled). Rotate the disc 45 degrees and roll again. If it becomes difficult to rotate the dough, lift it up and lightly flour the surface beneath it. If the top surface of the dough starts to feel sticky, flip it over onto the floured counter and roll on the other side. Continue this roll and rotation process until you have a circlet 12 to 13 inches in diameter. Gently run your rolling pin over the entirety of the dough to make sure the final size is an even thickness.

Invert your pie tin or dish onto the circle. Using a pastry cutter or a knife, and the pie tin as a guide, cut a circle around the tin that is 2 1/2 to 3 inches larger than the edge of the tin. Gather up the dough scraps, wrap in plastic wrap, and store in the fridge to be added to other scraps and rerolled for another use. Remove the pie tin and turn it right side up on the work surface. Fold the dough circle in half. Place the folded dough in the pie tin so that it covers one-half of the pan. Unfold the other half, and gently press the dough to fit it snugly into the tin, making sure it is completely centered and pressed all the way into the bottom of the tin.

Roll the dough overhang toward the center of the pie, creating a ring of dough, as though you were rolling a poster tightly. Use the thumb and index finger of one hand to form a “C”, and position that hand in the very center of the pie pan. Position your opposite thumb on the outside of the pan. Use the “C” fingers to push and press the rim of the dough up and away from the pan, simultaneously pressing the thumb of your other hand into the “C” to make a crimp. Continue until the entire ring of dough is crimped. Transfer to the freezer for at least 15 minutes. If you don’t plan to use the crust that same day, wrap it tightly in plastic wrap and store in the freezer for up to one year.

 

BLIND BAKING

You will need aluminium foil, 1 1/2 lbs dried beans, and your frozen crust

Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

PUMPKIN PIE

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.

Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.

Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.

Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.

Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.


Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie

Reprinted with permission from Sister Pie, copyright © 2018. Published by Lorena Jones Books, an imprint of Penguin Random House

Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry


 
Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.
Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.
Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.
Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.
Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.
Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.

It got a tiny bit cold for a wee minute here in NYC and so I immediately had to make a chicken pie. There's something about it - for Rich it is a total taste of home, and I just love the cozy way it makes the house smell (even if I did have to turn the air con on toward the end because it was heating up the house too much). 

I mixed things up a bit this time and went for a chicken, leek and sun dried tomato pesto pie. Leeks are so underrated - they give a very subtle onion flavour, and cook down to be lovely and soft, giving substance to the filling without being overwhelming. I also added the usual suspects - bacon, celery and carrot, then thickened the filling with a little flour, chicken stock and cream. The last step which really helped elevate this to the next level was a big dollop of Filippo Berio Sun dried Tomato Pesto, which added another flavour profile into the mix to give this a tiny twist on the standard chicken pie.

A regular pie dough is usually my go to for a savoury pie, but I have been wanting to try making rough puff (I always want it to be called Ruff Puff!) for a long time now, so figured this would be a great time to do it! There are loads and loads of recipes for it on the internet, all with their own methods and ingredient ratios, so I figured I might as well go ahead and add my own! Traditional puff pastry is super fun to make but it is a little time consuming and can be tricky in the summer due to the butter melting quickly. Rough puff is a great alternative - it is much more forgiving, and a little less time consuming to make. It does still involve a little time in terms of resting and chilling the dough, but the actual active time is very small. I think this is going to be my new go to for a savoury pie - it is flaky and tender, and bakes up to be amazingly golden brown. It is 100% worth the effort, promise. 

This is the third recipe I am bringing to you in partnership with Filippo Berio! Seeing as autumn is maybe finally around the corner, I wanted to share a recipe for something a little cozy and comforting. Next weekend I am going up to Bridgehampton to check out the Filippo Berio booth at the Hampton Classic - I will be posting on IG stories so you can follow along!  

A few wee tips:

  • I kind of combined the recipe of a rough puff but incorporated some of the folds that a traditional puff pastry has. It's way way less stressful to make, because you don't have to worry about your butter block being too warm or cold and breaking up and coming to the surface. 
  • I used a food processor to grate my frozen butter which worked great (grate? I'll stop now) but if you grate by hand, put your grater in the freezer for a wee bit before you start so it is nice and cold. If you can though, I would absolutely recommend using the whizz!
  • The pastry will look super shaggy at the beginning but I promise that it will be lovely and smooth by the time you are finished with your turns. I do a total of 6 turns - if your dough is cool enough and you work quickly you can usually get away with doing two at a time, but if you are working in the summer, you may have to pop it back in the fridge just for a little bit. Don't be intimidated - because there's no butter to break up because it's all incorporated, a quick rest in the fridge fixes everything!
  • If you want to make this with store bought puff pastry, you will need about 1kg. Home made pie dough will also work amazingly! This quantity will work - leave out the sugar. I did do a fairly tight lattice, which means that you need double the area of the top of the pie to make enough strips (full size of the top for the horizontal, and full for the vertical) which means the top is quite crust heavy, but I love a good pastry to filling ratio, so you can do a wider lattice if you would like less pastry. 
  • I put a bottom crust on this but if you like you could just do a top crust and do it as a big pot pie - add a little strip of pastry around the edge of the tin and fold down over the filling a little so that the top crust has something to join onto.
  • The Rough puff gets a bit hard to work with if it gets too warm from the filling, so ideally give your filling a little time to cool before you assemble. 
  • This is great to make ahead - you can prep the filling and then assemble the pie, then just pop it in the fridge until you are ready. It will likely need an extra 10-15 minutes in the oven to compensate for this, but just keep an eye on it. You want the filling to be bubbling when you take it out. Don't egg wash it until just before you bake.
  • I used Filippo Berio's Sun dried Tomato pesto in this recipe, which really elevated the flavours, but if you aren't able to get sundried tomato, a tablespoon of dried or a small handful of fresh thyme is a great alternative. 
 

 

Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry 

- Makes one large pie - serves 6-10 depending on serving size -

Pastry recipe slightly adapted from Epicurious

Rough Puff Pastry
450g Unsalted Butter, frozen (if your butter does not come in sticks, chop into a few pieces before freezing)
450g all-purpose flour
3/4 tsp salt
1 cup ice water

Filling
200g (0.4lb) bacon, finely chopped
800g (1.8lb) boneless, skinless chicken breast, chopped into small pieces
2 Tbsp Unsalted Butter
2 large leeks (approximately 500g chopped), Chopped into fine half moons
2 large carrots, finely chopped
3 ribs celery, finely chopped
75g (1/2 cup) all-purpose flour
2 cups (500ml) chicken stock
3/4 cup (190ml) heavy cream
150g Filippo Berio Sun dried Tomato Pesto


Egg wash - 1 egg whisked with 1 Tbsp water
 

- PROCESS -

ROUGH PUFF PASTRY

Sift together the flour and salt in a large bowl. Grate the butter either in a food processor or by hand, and toss with the flour. Add half a cup of the ice water, and mix by hand to combine. Add extra water, a few tablespoons at a time, until you have a cohesive dough that holds together when gently squeezed. Be careful not to add too much water. 

Turn out the dough onto a piece of plastic wrap, and shape into a rough rectangle. It will be shaggy and not smooth. Wrap tightly in plastic wrap and place on a sheet pan. Chill in the fridge for an hour. 

Remove the dough and place on a lightly floured surface. Roll into a rectangle approximately 13" x 20" (30cm x 50cm). Brush any excess flour off the surface. Starting with a short side, fold the dough into thirds like a letter - bring one third up, and then fold the second third over it. Roll the dough out again and repeat the folding process. Wrap in the plastic wrap, place on the sheet pan and chill for 30-40 minutes. 

Repeat the rolling and chilling process two more times - each time you remove the dough from the fridge, perform two rounds of rolling out and folding. In total you will give the dough 6 folds, in 3 sessions. 

Wrap the dough in plastic wrap and leave to chill for a few hours before using, or ideally overnight. 

FILLING

Place a large frying pan, cast iron skillet or dutch oven over medium high heat. Add the bacon to the cold pan, and cook until just golden brown. Remove with a slotted spoon and set aside, reserving fat for cooking the chicken. 

Working in two batches, cook the chicken until golden brown and cooked through. Remove and set aside. 

Add the butter to the pan, and allow to melt, then add the leeks, carrots, and celery. Cover the pan and cook, stirring occasionally, for 10-15 minutes, until the leeks are soft and the carrots are tender. Season well with salt and pepper. 

If you are working with a small frying pan, transfer the leek mixture into a large pot and place over medium heat. Add the flour, and stir well to combine. Add the chicken stock and cream, and mix well. Cook until the mixture thickens slightly, then add the bacon and chicken and stir to incorporate. Add the sun dried tomato pesto, and mix well. Set the mixture aside to cool slightly. If you would like to speed up the cooling process you can transfer to a shallow baking dish. 

ASSEMBLY

Preheat the oven to 375˚f / 190˚c. Have your baking tin ready - I used a 13" x 10" enamel baking dish, but a 9" x 13" baking tin would work great too. Remove the puff pastry from the fridge and divide into two, with one piece larger than the other (about a 1/3 to 2/3 split). Wrap up the larger piece and return to the fridge. 

Roll out the smaller piece of pastry on a lightly floured surface, to a few inches larger than your baking tin, and line the bottom and the sides with the pastry, allowing a little overhang. Freeze briefly for 5-10 minutes to help firm up. 

Add the cooled chicken filling to the pastry lined tin, smoothing down with a spoon. 

Roll out the second piece of pastry on a lightly floured surface (it may help to divide it in two and roll out each piece individually), and using a pizza roller or pastry wheel, cut lattice strips. I find that the easiest way to make sure I have enough is to divide the pastry into two, and roll out each to about the same size as the surface of the pie, before cutting into strips. That way you should have enough horizontal and vertical strips. Lattice your pie as desired - I did a simple lattice, but treated two strips as one to give a double strip lattice effect. If you have extra pastry you can make some braids to go around the edge, or you can just trim the pastry flush with the edge of the pan and then fold it inward, crimping lightly. 

Brush the pastry with the egg wash. Bake for 45-55 minutes, until the pastry is a deep golden brown and the filling is bubbling. Allow to stand for 10 minutes before serving. 

Store leftovers in an airtight container in the fridge. 

Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry - creamy chicken and leek filling is tucked into a flaky tender homemade rough puff pastry. Perfect to feed a crowd.

Thank you so much to Filippo Berio for Sponsoring this post! All opinions are my own.