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1
For the beginner's pie crust: Combine the flour and salt in the bowl of a food processor fitted with the blade attachment.
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Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds.
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With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly.
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4
Shape the dough into a disk and wrap in plastic wrap.
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5
Chill until firm and the moisture has distributed evenly, about 30 minutes.
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6
Flour a clean work surface and a rolling pin.
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Place the dough disk in the center of the floured surface.
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8
Starting in the center of the dough, roll to, but not over, the upper edge of the dough.
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Return to the center, and roll down to, but not over, the lower edge.
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Lift the dough, give it a quarter turn and lay it on the work surface.
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Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
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Ease the pastry into a 9-inch pie plate.
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Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate.
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For a simple decorative edge, press the tines of a fork around the folded pastry.
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15
To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough.
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Chill until firm, about 30 minutes.
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17
To blind-bake the crust, preheat the oven to 425 degrees F.
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Crumple a piece of parchment paper, and then lay it out flat over the bottom of the pastry.
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Weight the paper with pie weights, dried beans or uncooked rice; this will keep the unfilled pie crust from puffing up in the oven.
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Bake for 20 minutes.
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Remove from the oven and remove the paper and weights.
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22
(You can reuse the rice or beans for blind-baking a number of times.)
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Return to the oven and bake the empty shell until a deep golden brown, about 10 more minutes (for 30 minutes total).
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24
For the filling and meringue: While the pie crust is warm, brush the bottom with the melted chocolate and set aside.
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25
In a saucepan, combine 1 cup of the milk and the granulated sugar.
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In a bowl, combine the remaining 1 cup of milk, the cocoa powder and flour and whisk thoroughly to combine.
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Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering.
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Slowly add the milk-flour mixture and stir to combine.
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Bring to a boil.
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Add the egg yolks, whisking constantly, and heat until it returns to a boil.
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31
Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat.
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Pour the mixture into the baked pie crust.
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Set aside to cool completely and set, about 2 hours at room temperature or 1 hour refrigerated.
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34
Preheat the oven to 500 degrees F.
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35
To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt.
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36
Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy.
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37
Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
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38
To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust.
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Bake until golden brown, 3 to 5 minutes.
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40
Using a serrated knife, cut the pie into wedges and serve.
