The Fearless Baker’s Brownie Pie

Sometimes the question is…. what can’t I put in a pie crust.  Prompted by Erin McDowell’s new book The Fearless Baker (GET IT!) the answer is definitely not brownie batter because BROWNIE BATTER IN PIE CRUST suddenly makes all the sense in the world. 

Two desserts into one buttery-gooey dessert that we’ll top with ice cream because this life is for living, ya feel me? 

LET’S! 

We’ll start with pie crust – where most fine things start this time of year.  

I’m no stranger to pie crust, and usually use a cold buttermilk in my crust. Erin’s crust uses cold water for more of a crispy crust.  Butter is worked into flour and salt until the mixture is mealy and the butter is about the size of peas.  

Now we’ll add the cold water.  Three tablespoons to start.  Maybe a tablespoon more if your mixture is feeling dry.  

Ice cold in important because keeping the butter cold is important. Cold butter makes for a flakey crust… amen. 

The mixture will be moist and a shaggy version of cohesive – but not wet and sticky.  

This takes practice and feel and really there’s no time like the present, ya know?

The dough is shaped into a disk and left to rest in the refrigerator for about 30 minutes before it’s rolled out.  

Can we talk about brownie batter now because BROWNIE BATTER! (It’s one of life’s great joys.) 

We’ll start by melting chocolate in a heatproof bowl over a simmering pot of water.  We’ll add oil and butter to help the chocolate melt to smooth.  

See?  Butter.  

We’re doing really well!  That was a light mid-recipe pep talk. 

Whisk the sugars into the melted chocolate mixture.  The mixture may seem a bit grainy but it’s all part of the process.  Don’t fret. 

Eggs (three of them) will help the sugar to dissolve and smooth out the batter. It’s as close to magic as it gets. 

To our glossy chocolate mixture we’ll add flour and salt.  Whisk to thicken. 

And say yes to extra chocolate chips and chopped toasted almonds.  

Remember the pie crust?  It’s back in the game!  Rolled out, crimped and ready for a quick bake in the oven before the brownie batter goes in.  

To par-bake a crust you’ll need a sheet of parchment paper and some weights to hold the crust down.  I always use dried beans.  

Bake the crust, with the paper and weights until it’s juuuust golden brown.  Remove the paper and the beans and bake for just a few minutes more.  

Right when the crust comes out of the oven, brush it very lightly with beaten egg.  The egg will cook and absorb into the crust, keeping it crisp during its second bake.  

Baking is part knowledge and part wizardry. 

Brownie batter, please say hello to pie crust.  

Baked to golden brown, puffed, and juuust cooked through. It’s important not to overbake this buddy.  If testing with a toothpick, you might just come out with a few loose crumbs. That’s right! 

Give the pie a cool for at least 30 minutes before serving.  I love this pie just warmer than room temperature served with ice cream piled high.  Coffee ice cream is clutch, though really you couldn’t go wrong if you tried.  

Brownie Pie!  It’s an unexpected and absolutely joyful dessert.  Feel good moves. 

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