Black Forest Pie
Makes 1 (9-inch) pie
  • 1¼ cups (156 grams) all-purpose flour
  • 3 tablespoons (15 grams) Dutch process cocoa powder
  • 2 teaspoons (6 grams) kosher salt
  • 1½ teaspoons (6 grams) granulated sugar
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 6 tablespoons (90 grams) ice water
  • Bittersweet Cherry Ganache (recipe below)
  • Cherry Mousse (recipe below)
  • Garnish: fresh cherries
  1. In the work bowl of a food processor, place flour, cocoa, salt, and sugar; pulse until combined. Add cold butter, pulsing until mixture is crumbly. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  2. Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick bottom of dough with a fork. Refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake for 15 minutes. Carefully remove paper and weights. Bake 10 minutes more. Let cool completely on a wire rack.
  6. Spoon Bittersweet Cherry Ganache into prepared crust, smoothing with an offset spatula. Refrigerate until set, about 15 minutes. Pour Cherry Mousse over ganache, and refrigerate until set, about 45 minutes. Garnish with cherries, if desired.
Recipe by Bake from Scratch at