Making this pie shell is the perfect opportunity to use some of those disposable kitchen gloves we recommend (see page 23) to keep your hands from looking like a mechanic’s that just changed someone’s oil.

　　

Ingredients

Makes 1 (10-inch) pie crust

　　3/4 recipe Chocolate Crumb (page 77) [260g (1 3/4 cups)]

　　8 g sugar (2 teaspoons)

　　0.5 g kosher salt (1/8 teaspoon)

　　14 g butter, melted, or as needed (1 tablespoon)

　　

Step 1

Pulse the chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.

　　

Step 2

Transfer the sand to a bowl and, with your hands, toss with the sugar and salt. Add the melted butter and knead it into the sand until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.

　　

Step 3

Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temp for up to 5 days or in the fridge for 2 weeks.

　　

Elsewhere in this book

Step 4

The chocolate crust is used in Candy Bar Pie (page 174).

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.