On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
wrote:

>I know a dozen versions of this got batted back and forth a while ago, but
>this one goes back to the '50s and is, as near as I can tell, the real
>McCoy -- butter, raw eggs and all -- with the best ingredients you can
>afford and no substitutes allowed.
>
>FRENCH SILK CHOCOLATE PIE
>
>1/4 pound sweet butter
>3/4 cup superfine sugar
>1 teaspoon real vanilla extract
>2 ounces unsweetened chocolate
>2 large eggs
>
>Cream butter and sugar well.Add vanilla. Add chocolate. Add eggs one at a
>time, beating a full 5 minutes after each addition. Pour into cooled pie
>shell.
>
>You make the pie, you get to choose the shell. Some people go the chocolate
>wafer/melted butter route. I like a classic pate frisee.
>
>Felice
>

Chuckle...you better be careful or your pie shell will be full of
parsley!

Boron


Pate Brisee

2 1/2 cup All-purpose flour
1 tsp Salt
1 tsp Sugar
1 cup Cold unsalted butter, cut into small pieces
1/2 cup Ice water


Place flour, salt and sugar in the work bowl of a food processor. Add
butter pieces and process for about 10 seconds, or just until mixture
resembles a coarse meal. With machine running, add ice water, drop by
drop, through food-processor feed tube.

When dough holds together but is not wet or sticky, stop adding; do
not process for longer than 30 seconds. Test dough by squeezing a
small amount together. If it is still crumbly, add more water.

Divide dough in half and turn out onto two large pieces of plastic
wrap. Press dough into flat circles (this makes rolling easier than if
the pastry is chilled as a ball). Wrap in plastic and chill for at
least an hour.

Recipe By : Martha Stewart Living November 1994