Combine flour and salt in a large bowl. Using a pastry blender, cut in margarine or shortening until mixture
looks like coarse crumbs. Do not knead by hand as this will warm the fat and develop the gluten and cause the pastry to puff or
shrink.
2
Sprinkle in water, 1 tablespoon at a time, mixing lightly with a fork after each addition. Only add enough water to hold
dough together.
3
Shape dough into a ball. It will be somewhat crumbly, but will hold together. Flatten slightly and wrap in plastic.
Refrigerate 30 minutes or overnight. If chilled for longer, allow the dough to return to room temperature before rolling.
4
Preheat oven to 350 degrees F. On lightly floured surface, roll dough out to a 10” circle, rolling from the center outward. Turn
dough during rolling to prevent sticking. Or, roll dough on a pastry cloth, Silpat or other non-stick surface. The surface of the pastry
should appear marbled with fat.
5
To transfer dough to your pie plate or tart pan, loosely roll or drape dough over the rolling pin and unroll over the pan.
Gently ease pastry into pan without stretching. Trim or flute edges. Line pie shell with a piece of aluminum foil. Fill the shell with
pie weights or beans and bake 15 Minutes or until edges are lightly browned. Remove foil and weights from crust and continue to
bake 5 minutes longer. Remove from oven and cool. Leave the oven on.
For the filling:
6
Place the melted butter in a large mixing bowl. With a wire whisk, blend in the brown and granulated sugar. Add the eggs
then the vanilla. Mix in the dry ingredients until well combined. Stir in the chocolate chips and walnuts, if desired.
7
Pour the batter into the cooled pie shell. Bake for 35 Minutes, until lightly browned and a toothpick inserted in the center
comes out moist. Do not over bake. Cool the pie for at least 4 hours.
For the Fudge Sauce:
8
Combine all ingredients in a medium sauce pan. Bring to a boil and lower flame. Simmer 5
minutes.
9
Before you are ready to serve, reheat the pie in a 325 degrees F oven for 10 Minutes. Slice and serve with a scoop of vanilla ice
cream on top and drizzle with warm fudge sauce.
Combine flour and salt in a large bowl. Using a pastry blender, cut in margarine or shortening until mixture
looks like coarse crumbs. Do not knead by hand as this will warm the fat and develop the gluten and cause the pastry to puff or
shrink.
2
Sprinkle in water, 1 tablespoon at a time, mixing lightly with a fork after each addition. Only add enough water to hold
dough together.
3
Shape dough into a ball. It will be somewhat crumbly, but will hold together. Flatten slightly and wrap in plastic.
Refrigerate 30 minutes or overnight. If chilled for longer, allow the dough to return to room temperature before rolling.
4
Preheat oven to 350 degrees F. On lightly floured surface, roll dough out to a 10” circle, rolling from the center outward. Turn
dough during rolling to prevent sticking. Or, roll dough on a pastry cloth, Silpat or other non-stick surface. The surface of the pastry
should appear marbled with fat.
5
To transfer dough to your pie plate or tart pan, loosely roll or drape dough over the rolling pin and unroll over the pan.
Gently ease pastry into pan without stretching. Trim or flute edges. Line pie shell with a piece of aluminum foil. Fill the shell with
pie weights or beans and bake 15 Minutes or until edges are lightly browned. Remove foil and weights from crust and continue to
bake 5 minutes longer. Remove from oven and cool. Leave the oven on.
For the filling:
6
Place the melted butter in a large mixing bowl. With a wire whisk, blend in the brown and granulated sugar. Add the eggs
then the vanilla. Mix in the dry ingredients until well combined. Stir in the chocolate chips and walnuts, if desired.
7
Pour the batter into the cooled pie shell. Bake for 35 Minutes, until lightly browned and a toothpick inserted in the center
comes out moist. Do not over bake. Cool the pie for at least 4 hours.
For the Fudge Sauce:
8
Combine all ingredients in a medium sauce pan. Bring to a boil and lower flame. Simmer 5
minutes.
9
Before you are ready to serve, reheat the pie in a 325 degrees F oven for 10 Minutes. Slice and serve with a scoop of vanilla ice
cream on top and drizzle with warm fudge sauce.
