Chocolate Derby Pie with Nuts
Yield: One 10″ Pie
2 cups all-purpose flour
1 teaspoon salt
Pinch of baking powder
6T + 1t Butter or Crisco, cold
6 Tablespoons Lard, cold
4-6 Tablespoons ice water
1 1/2 cups sugar
6 Tablespoons flour
3 eggs, beaten
6 oz butter
1 1/2 Tablespoons vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups walnuts or pecans
In a medium bowl, combine the 2 cups of flour, salt and pinch baking powder. Add the butter and lard. Using a pastry cutter or your fingers, work the fat into the flour until the fat is pea sized pieces.
Gradually add the ice water, 2 tablespoons at a time, until the dough comes together and can hold its shape. Do not knead the dough! This will cause the dough to become tough. Handle the dough as little as possible. Flatten the dough slightly, and let it rest, covered, in the refrigerator for 30 minutes.
Preheat an oven to 350 degrees. Roll the dough out on a floured board and with a floured pin until it is about 1/8″ thick. Line a pie pan with the dough, cutting off any excess that hangs over the edge.
In a medium sized bowl, mix together the 1 1/2 cups of sugar and 6 tablespoons of flour. Add the eggs, then the 6 ounces of butter.
Add the nuts, vanilla and chocolate chips.
Pour the mixture into an unbaked pie shell. Bake in the middle or lower rack of the oven for 30-45 minutes, or until the pie is done. The pie should be chewy, not runny.
Serve warm. This pie can be made in advance and reheated for service.