MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Bottom Oatmeal Pie, Part 1
 Categories: Pies, Pastry, Grains, Chocolate
      Yield: 6 Servings
 
MMMMM----------------------ALL-BUTTER CRUST---------------------------
  1 1/4 c  All-purpose flour
    1/2 ts Kosher salt
  1 1/2 ts Granulated sugar
    1/4 lb Unsalted butter;
           - cold, in 1/2" pieces
    1/2 c  Water; cold
      2 tb Cider vinegar
    1/2 c  Ice
           Egg White Glaze:
      1    Egg white; whisked with:
      1 ts Water

MMMMM----------------BLACK BOTTOM OATMEAL PIE FIL---------------------
  1 1/2 c  Rolled oats
    1/4 c  Heavy cream
      4 oz Bittersweet chocolate (70%);
           - in 1/4" pieces
    3/4 c  Light brown sugar; packed
    1/4 ts Ground ginger
    1/2 ts Kosher salt
      5 tb Unsalted butter; melted
      1 c  Dark corn syrup
      1 ts Vanilla extract
      2 ts Cider vinegar
      4 lg Eggs
 
  Equipment:

  Pie weights or beans;
  9" pie plate
  
  Crust:

  Stir the flour, salt, and sugar together in a large bowl. Add the
  butter pieces and coat with the flour mixture using a bench scraper
  or 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
  over-blend.
  
  Combine the water, cider vinegar, and ice in a large measuring cup
  or small bowl. Sprinkle 2 tb ice water mixture over the flour
  mixture, and mix and cut it in with a bench scraper or spatula
  until it is fully incorporated. Add more of the ice water mixture,
  1 to 2 tb 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. Squeeze and pinch with your fingertips to bring
  all of the dough together, sprinkling dry bits with more small
  drops of the ice water mixture, if necessary, to combine. 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.
  
  On a lightly floured work surface, roll out dough to form a round
  that is 2 to 3s larger than your pan, and about 1/8" in thickness.
  Transfer dough to pie pan and trim overhang to 1 to 1-1/2".
  Transfer to freezer for 20 minutes. Position racks in bottom and
  middle racks and preheat over to 425°F/218°C. When crust has been
  in freezer for 10 minutes, remove and line it tightly with aluminum
  foil.
  
  Pour the pie weights or beans into the pan and spread them so they
  are concentrated more around the edge of the shell than in the
  center. Place the pan on the preheated baking sheet and bake for 20
  minutes, until the crimped edges are set but not browned. 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 to moisture-proof the crust. Return the pan, on the baking
  sheet, to the oven's middle rack and continue baking for 3 minutes
  more. Remove and cool completely before filling.
  
  Continued in Part 2
  
  Recipe by Emily & Melissa Elsen

  Recipe FROM: The Four & Twenty Blackbirds Pie Book, 2014
  
  Formatted by: Dave Drum, Sep 15, 2015
  
  Uncle Dirty Dave's Archives
 
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