Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves, the piecrust is an impressive accomplishment worthy of the season's most important meal. This is an advanced-level recipe.
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will be done."
If you prefer to make an extra-wide lattice-top crust for this pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk.