For filling

4 tablespoons unsalted butter ¼ cup canola oil 8 ounces bittersweet chocolate (70%), chopped

½ cup packed light brown sugar ½ cup granulated sugar 3 large eggs 2 teaspoons vanilla extract

cup all-purpose flour, spooned into cup and leveled off

½ teaspoon fine sea salt

6 ounces semisweet chocolate, chopped

1 cup chopped blanched almonds

For the crust: Roll dough to a round ¼-inch thick on floured surface. Fit into 9inch pie pan, trim excess, leaving ½-inch overhang. Chill about 30 minutes. Tuck excess dough under at edges, pressing lightly to rim of pie pan. Chill about 30 minutes; crimp edges as desired. Chill again, if it’s gotten warm.

Preheat oven to 425 degrees. Cut square of foil or parchment slightly larger than pie pan.

Prick dough all over with fork. Place foil or paper in crust, fill with dried beans or pie weights. Bake until edges barely turn golden, about 15 minutes.

Remove from oven; lift out foil and beans. Bake 2 to 4 more minutes, just until lightly golden at edges. Immediately brush bottom of crust with thin layer of egg wash. The heat should cook it, but if it looks wet, bake 1 more minute. Cool crust completely.

For the filling: Preheat oven to 350 degrees.

In medium heatproof bowl, put butter, oil and bittersweet chocolate. Set over medium saucepan of simmering water (bowl shouldn’t touch water) and heat, stirring occasionally, until fully melted and combined. Cool slightly.

Add both sugars; mix well with spatula. Add eggs, one at a time, mixing until incorporated. Whisk in vanilla. Add flour and salt; mix gently with spatula to ensure there are no flour pockets; don’t over mix. Fold in semisweet chocolate and almonds.

Pour into crust. Bake until toothpick inserted into center comes out with moist, clumpy crumbs (not melted chocolate), 40 to 45 minutes. Do not overbake. Let cool on wire rack at least 20 minutes before slicing and serving. Keeps up to 2 days.

Makes 8 servings.

large bowl, whisk together flour and salt. Add butter cubes, tossing through flour until each is well coated. Press pieces between fingers, flattening them into big shards and tossing in the flour. Work mixture together until butter pieces are about the size of peas.

Make a well in the center. Add 3 tablespoons ice water, mix to incorporate. Add more ice water, 1 tablespoon at a time, mixing just until dough comes together. Knead it a few times ensuring it’s fully combined. The dough shouldn’t be sticky — it should hold together easily in a ball but feel almost dry to the touch.

Shape dough into an even disk. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight. Use as directed in the recipe.

Makes 1 9-inch single crust.