Ingredients: 1-1/2 c all-purpose flour, sifted,1/4 c cocoa,1/4 c powdered sugar,1/2 tsp salt,1 stick unsalted butter, cold, cut into pea-sized pieces,A few Tbsp ice water,Vegetable shortening for greasing pan,8 oz mascarpone cheese,2 c heavy cream,1/3 c powdered sugar,1/2 tsp vanilla extract,About 3 c of your favorite berries, cut into large pieces (strawberries, blueberries, raspberries, blackberries, etc)
Instructions:
- Preheat oven to 400°F.
- Using a food processor, mix together dry ingredients.
- Then, add cubed butter and pulse just until mixed in to the dry ingredients.
- Lastly, add a tablespoon of ice water and pulse; repeat adding ice water this way until dough sticks together.
- Roll out dough on a lightly floured surface and press into pie pan. Cover with a sheet of parchment and add pie weights (ceramic, dry beans, rice, etc).
- Blind bake crust for 30 minutes.
- Remove and let cool on the counter.
- While the crust is cooling, chop the berries into large chunks.
- Next, using a Kitchen
- Aid stand mixer with whisk attachment, whisk together all filling ingredients until firm peaks.
- Fill the pie crust halfway with half of the whipped filling, then top with berries. Finally, add the rest of the whipped filling on top, and top with berries.
- Serve immediately or store in fridge for up to 2 days. Enjoy!
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