The chocolate ganache filling and the raspberry topping set in the refrigerator -- only the crust is baked.
For the crust
- 1 disk Chocolate Pate Sucree
- All-purpose flour, for parchment
For the filling
- 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, cut into small pieces
- Pinch of coarse salt
For the topping
- 1 1/2 pounds raspberries (5 cups)
- 3/4 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Coarse salt
- 1/3 cup water
Preheat oven to 375 degrees. Make the crust: Roll out pate sucree to a 1/8-inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.
Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.
Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.
Pour filling into piecrust. Refrigerate for at least 1 hour.
Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.