Chocolate Pie

Directions

• Pie Crust
• Put flour, salt, and sugar in the bowl of a food processor. Pulse to combine.
• Add the cubed butter and shortening to the flour mixture. Pulse 10-15 times to break up the cold butter into small bits throughout the flour.
• Drizzle the water over the flour/fat mixture and pulse 5 more times.
• Gently press the ingredients together a few times until the dough just comes together. Over-mixing will make a tough dough.
• Shape the dough into a disk and wrap in plastic and refrigerate for at least an hour.
• Heat the oven to 400 degrees. Roll out the dough and fit it into the pie pan. Crimp the edges. Blind bake (use pie weights or beans in the pie shell with parchment protecting the dough) for 15 minutes. Remove the weights/beans, and bake for 12-15 minutes more.
• For the Filling
• While the crust bakes, melt the butter and chocolate in a large glass bowl in the microwave in 15 second spurts until the chocolate is melted. Optionally, use a double boiler.
• Add the honey into the melted chocolate and stir. Then add in the cocoa, vanilla, and salt. Add the eggs in last and give the mixture a good mixing to make sure the eggs are fully incorporated.
• Pour the filling into the baked pie crust. Reduce the heat to 350 degrees and bake for 30-40 minutes until the center is slightly jiggly.
• Cool the pie completely on a wire rack. Serve it with whipped cream and berries.