
Black-Bottom Hazelnut Pie
A delicious international dish. Perfect for vegetarians.
Total Time
49 min
Serves
4
Rating
0.0 (0)
Ingredients
- 2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1 1/4 cups all-purpose flour
- plus more for dusting
- 1/2 cup (1 stick) unsalted butter
- cut into pieces
- frozen for 15 minutes
- 3 cups blanched hazelnuts
- 4 oz. bittersweet chocolate
- chopped
- 6 Tbsp. unsalted butter
- 1 cup (packed) light brown sugar
- 1 Tbsp. instant espresso powder
- 1 Tbsp. vanilla extract
- 1 cup plus 2 Tbsp. light corn syrup
- 1 tsp. kosher salt
- divided
- 3 large eggs
- room temperature
- beaten to blend
Instructions
- 1
Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine.
- 2
Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds.
- 3
With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds.
- 4
Squeeze a small amount of dough between your fingers: If it’s very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum).
- 5
Do not overprocess.
- 6
Turn out dough onto a lightly floured surface and push together into a ball.
- 7
Knead a few times to combine, then flatten into a disk with smooth edges (no cracks).
- 8
Cover tightly and chill at least 1 hour.
- 9
Roll out dough to a 13" round on a lightly floured surface.
- 10
Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish.
- 11
Lightly press dough into pan, leaving a 1" overhang; trim excess.
- 12
Fold overhang under and crimp as desired.
- 13
Chill until cold, about 30 minutes.
- 14
Do Ahead: Dough can be made and shaped into disk 3 days ahead.
- 15
Keep chilled, or freeze up to 3 months.