Tiramisù Pie
INGREDIENTS
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Makes one 9-inch pie, 6 to 8 slices
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Crust:
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1 prebaked 9-inch Traditional Pastry Piecrust shell (see below)
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Traditional Pastry Piecrust
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Makes enough for one 9- or 10-inch double crust piecrusts
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2 cups unbleached all-purpose flour
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1 teaspoon salt
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¾ cup plus 2 tablespoons Crisco, cold
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5 tablespoons ice-cold water
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½ cup heavy cream
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In a medium bowl, mix together the flour and the salt. Add the Crisco to the flour mixture.
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Either with a pastry blender (see page xvi) or with your fingertips, mix the ingredients together
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with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs.
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Note: I prefer the old-fashioned fingertip option, but take care not to overhandle the
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dough, because it will become difficult to work with— when dough is overhandled,
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the Crisco becomes too incorporated. In the perfect pie, the Crisco will have a marbleized
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look, and you will actually be able to see Crisco swirls within the uncooked dough.
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Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon
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into the flour mixture before you add the next. You may have to use 1 more or 1 less
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tablespoon of water than the amount recommended, depending upon the humidity in your
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kitchen at the time of baking. You will know you have added just the right amount of water
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when the dough forms a ball that easily holds together.
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Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30
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minutes. Once the dough has chilled, divide the ball in half. You now have enough dough
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for either one 9- or 10-inch double crust (1 pie shell and 1 top crust) or two 9- or 10-inch
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single crusts (pie shell only). If you are making a single-crust pie, you will use only one
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half of the dough per pie. Wrap the remaining half in plastic and reserve it in the refrigerator
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for future use; the dough can be reserved in the refrigerator for up to 5 days. Alternatively,
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you can make a second single-crust pie, wrap it tightly in plastic wrap, and freeze it for
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future use; it will keep for up to 1 month.
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Filling:
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3 cups brewed strong coffee or espresso
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10 large egg yolks
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10 tablespoons sugar
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1 pound mascarpone cheese
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Kahlúa to taste
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2 cups heavy cream
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24 ladyfingers
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Garnish
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2 cups Whipped Cream
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Cocoa powder
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