TOTORO PIE!

In a mixer, add flour, salt, and sugar and whisk together.

Add in cubed cold butter and mix with a paddle attachment for about 4 minutes.

Break apart any larger chunks with your hands after mixing.

Add ice-cold water to the mixture and mix until just incorporated, being careful not to overmix.

Transfer the dough to a board, roll it into a ball, and wrap it in saran wrap.

Refrigerate the wrapped dough for 2 hours.

After 2 hours, roll out the dough on a board to about 1/4 inch thick or thinner.

Use cardboard to cut out shapes for the pie, making about 6 total, which will yield 3 pies.

Use any excess dough to make small round shapes.

Place the shaped dough onto a baking sheet and fill with your choice of filling, leaving about half an inch around the edges.

Wash the edges with egg wash, then place the top dough over and press down to seal.

Use a fork or spoon to press and seal the edges firmly.

Cut out slits in the top dough for steam release and to help with powdered sugar decoration later.

Refrigerate the assembled pies for about 15 minutes.

After 15 minutes, brush the tops with egg wash.

Bake in a preheated oven at 375°F for about 45 minutes or until golden brown.

While baking, melt white chocolate and dark chocolate and place them in piping bags.

Prepare powdered sugar and a sifter for decoration.

After baking, let the pies cool for 15 minutes before decorating.

Use white chocolate to draw eyes and dark chocolate for pupils on the pies.

Use the cardboard cutout to layout powdered sugar on top of the pies for decoration.

Finish decorating with chocolate for the nose, mouth, and whiskers, creating any expression desired.

Decorate the small round pies with dark and white chocolate as well.

Optionally, add a leaf on top for decoration.

Equipment Needed

Spice Level:

Allergens