Four & Twenty Blackbirds' Black Bottom Lemon Pie

Name: Four & Twenty Blackbirds' Black Bottom Lemon Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate (we use 70% cocoa), chopped into 1/4-inch pieces; 8 servings All-Butter Crust for a 9-inch single-crust pie partially prebaked and cooled; 2 Tbsps cider vinegar; 1 large egg yolk; 4 larges eggs; 2 teaspoons granulated sugar; 177 milliliters heavy cream; 118 milliliters ice; 1 teaspoons kosher salt; 1 Finely grated zest of Meyer lemon; 118 milliliters fresh Meyer lemon juice (from 3 to 4 lemons); 59 milliliters fresh orange juice; 0 Finely grated zest of orange; 296 milliliters unbleached all-purpose flour; 113 grams (1 stick) cold unsalted butter, cut into 1/2-inch pieces; 118 milliliters cold water

You can never have too many dessert recipes, so give Four & Twenty Blackbirds' Black Bottom Lemon Pie a try. One serving contains 418 calories, 7g of protein, and 32g of fat. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have butter, kosher salt, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Note: Make the pie crust before preparing the filling and ganache. For crust instructions, including prebaking, skip to the bottom.To make the ganache layer, bring 1/4 cup of the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan.

Ingredients you will need

Heavy Cream

Pie Crust

Crust

Equipment you will use

Sauce Pan

Remove from the heat and pour in the chocolate pieces.

Ingredients you will need

Chocolate

Swirl the cream around to distribute and cover the chocolate.

Ingredients you will need

Chocolate

Cream

Let sit for 5 minutes, and then whisk gently to combine.

Equipment you will use

Whisk

Scrape the ganache into the cooled pie shell and spread evenly over the bottom and halfway up the sides.

Ingredients you will need

Pie Crust

Spread

Refrigerate the shell to set the ganache while making the filling.

Position a rack in the center of the oven and preheat the oven to 325°F.

Equipment you will use

Oven

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, egg yolk, sugar, and salt, and mix on medium speed until thick and well combined.

Ingredients you will need

Egg Yolk

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Stir in the lemon and orange juices and zests and the remaining 1/2 cup heavy cream and blend well.

Ingredients you will need

Heavy Cream

Orange

Lemon

Place the ganache-lined pie shell on a rimmed baking sheet.

Ingredients you will need

Pie Crust

Equipment you will use

Baking Sheet

Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell.

Ingredients you will need

Pie Crust

Equipment you will use

Sieve

Bowl

Bake on the middle rack of the oven for 25 to 30 minutes, rotating 180 degrees when the edges start to set, 15 to 20 minutes through baking.

Equipment you will use

Oven

The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly.

Be careful not to overbake or the custard can separate.

Ingredients you will need

Custard

The filling will continue to cook and set after the pie is removed from the oven.

Equipment you will use

Oven

Allow to cool completely on a wire rack, 2 to 3 hours.

Equipment you will use

Wire Rack

Serve slightly warm, at room temperature, or cool.

The pie will keep refrigerated for 2 days or at room temperature for 1 day.

For the Crust: Stir the flour, salt, and sugar together in a large bowl.

Ingredients you will need

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Dough Scraper

Spatula

With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Blender

Combine the water, cider vinegar, and ice in a large measuring cup or bowl.

Ingredients you will need

Apple Cider Vinegar

Water

Ice

Equipment you will use

Measuring Cup

Bowl

Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.

Ingredients you will need

Water

All Purpose Flour

Equipment you will use

Dough Scraper

Spatula

Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

Ingredients you will need

Water

Dough

Equipment you will use

Dough Scraper

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

Ingredients you will need

Water

Dough

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Ingredients you will need

Crust

Dough

Wrap

Tips for Prebaking: Have your crust rolled, crimped, and rested in the refrigerator for at least 30 minutes. When it's fully chilled, use a fork to prick all over the bottom and sides, 15 to 20 times. This step, called docking, helps eliminate the air bubbles that can form when the dough is exposed to heat and also prevents the crust from shrinking.

Ingredients you will need

Crust

Dough

Place the crust in the freezer.

Ingredients you will need

Crust

Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the lowest rack, and preheat the oven to 425F. Have ready 1 egg white mixed with 1 teaspoon of water to brush the crust with during baking. This glaze acts to moistureproof the bottom and sides of the crust that will be exposed to the filling. It's not totally necessary, but does make for a better final product.

Ingredients you will need

Egg Whites

Glaze

Water

Equipment you will use

Baking Sheet

Oven

When the crust is frozen solid (about 10 minutes), line it tightly with a piece or two of aluminum foil. Make sure the crimped edges are completely covered and there are no gaps between the foil and the crust.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Pour pie weights or beans into the pan and spread them so they are concentrated more about the edge of the shell than in the center.

Ingredients you will need

Spread

Beans

Equipment you will use

Frying Pan

Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze (1 egg white whisked with 1 teaspoon of water) to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes.

Ingredients you will need

Egg Whites

Glaze

Water

Equipment you will use

Baking Sheet

Pastry Brush