Brownie Pie is the best of two desserts in one
I’m on a brownie kick this summer, and I’m not apologizing.
Brownies are a perfect indulgence — in measured, sensible amounts. Decadent and sinful, they’re ideal for sharing.
Even better than a panful of brownies is a brownie pie. A super chocolate-y brownie batter made with bittersweet chocolate is folded with chopped semisweet chocolate and almonds, and then baked in a flaky pie crust. The result is a pie with a brownie-type filling that has chewy edges and a divine fudgy center.
“It combines two of my favorite desserts into one totally addictive new one,” said the pie’s inventor, Erin Jeanne McDowell. The recipe along with one for a crust called All-Buttah Pie Dough is featured in her
cookbook, “The Fearless Baker: Simple Secrets for Baking Like a Pro.”
She talked about working with pie dough in hot and humid weather, and why it is important to chill the crust before crimping in an email interview.
Q: What are some tips for baking in hot and humid weather?
A: For the crust, it’s important just to keep things really cold. Chill the dough at every stage of the process — chill it after mixing, chill it after rolling it out and putting it into the pie pan, and chill it after crimping/ before baking. You can even chill the flour in the mixing bowl before you start to make the dough. Keeping things cold makes the pie much easier to work with, and helps prevent common issues like overworking or using too much flour while handling, which can make the dough very tough.
Q: You chill the crust before crimping?
A: Chilling the crust before crimping helps the dough to relax as well as firm up. This will give you cleaner crimps and also help prevent the dough from shrinking in the oven.
Q: Why do you parbake the crust and then brush it with egg wash after parbaking?
A: Parbaking stands for partial baking, and it’s done so the base of the pie will be properly baked and browned at the end of baking. If you don’t parbake, you’ll often end up with a soggy, under-baked bottom crust. Adding a layer of egg wash to the base of a parbaked pie crust helps to seal the crust and to prevent moisture in the filling from absorbing into the crust, which could make it less crisp.
Q: Can you give some doneness tips for pies like this one?
A: I encourage people to look for visual cues more than just relying on time. The crust should be evenly golden brown. The brownie should appear set on the surface, and a toothpick inserted into the center will come out with some moist crumbs stuck to it. If it’s clean, you’re verging on overbaking and if it’s wet with chocolate-y batter, it’s not yet done.
Q: Can you make this pie a day or so ahead? Does it travel well?
A: Pies really are best the same day they are baked, but this pie does hold pretty well for a day or two. This is a pretty sturdy pie — the filling is soft on top like your favorite fudgy brownie.