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How to make Martha's raspberry chocolate pie

Yield = 10
Prep time: 1:30
Cook time: 1:00
Total time: 2:30

Ingredients

Pastry

  • 1 1/4 cups plain flour
  • 2 tablespoons caster sugar
  • 2 tablespoons Dutch processed cocoa powder
  • 125g butter, chilled, chopped
  • 1 large egg yolk
  • 1/4 cup iced water

Filling

  • 200g dark chocolate, chopped
  • 3/4 cup thickened cream
  • 30g butter, chopped

Topping

  • 500g fresh raspberries or frozen raspberries
  • 3/4 cup caster sugar
  • 2 tablespoons cornflour
  • 1/4 teaspoon salt

Method

  • Step 1 Make Pastry: Using a food processor, process flour, sugar and cocoa until combined. Add butter. Pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons iced water to mixture. Pulse until mixture just comes together, adding remaining iced water, 1 tablespoon at a time, if needed. Shape pastry into a disc. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  • Step 2 Roll out pastry between 2 sheets of baking paper until 3mm thick. Grease a 23cm-round pie dish. Line base and side with pastry. Trim edge. Press a finger around edge to create a decorative pattern. Prick base of pie all over with a fork. Refrigerate for 15 minutes.
  • Step 3 Preheat the oven to 190°C/170°C fan-forced.
  • Step 4 Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 25 minutes. Remove weights or rice and baking paper. Bake for a further 10 to 15 minutes until pastry is golden and cooked through. Cool for 30 minutes.
  • Step 5 Make Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat. Pour over chocolate. Add butter. Stand for 5 minutes. Stir until smooth. Pour into pastry case. Refrigerate.
  • Step 6 Meanwhile, make Topping: Place 1 cup raspberries, sugar, cornflour and salt in a small saucepan. Crush berries to release some juice. Stir in 1/4 cup cold water. Bring fruit mixture to a boil. Cook, stirring, for 2 to 3 minutes or until mixture is thick and sugar has completely dissolved. Transfer to a large heatproof bowl. Cool for 5 minutes.
  • Step 7 Add remaining raspberries to raspberry mixture. Stir gently to combine. Stand for 15 minutes to cool slightly. Spoon mixture over pie. Refrigerate for 20 minutes or until raspberry mixture sets slightly. Serve.