Pretty isn’t it?

It tasted good too.

But this pie was a disaster from start to finish. It’s a chocolate pate sucré crust with a mixed berry filling and mascarpone cream topping.

The problems started with the crust.  I planned on making it in a food processor, but for some reason it wouldn`t start. I couldn’t figure it out, everything was locked in properly. This didn’t hold me back though, I just made it by hand instead. I put the dough in the fridge to chill, and a few hours later I rolled out the dough. Or at least I tried to. It was impossible to roll. It kept sticking to the board and breaking into pieces. It quickly became to warm to manage, so I pressed it into the pie plate and let it chill over night.

The next morning I baked the crust and got to work on the filling. I followed the directions for the filling from this recipe, poured it into the crust and let it set for about 5 hours. At that point I was ready to put the mascarpone topping on. I whipped some cream then added some mascarpone to the cream and tried to whip them together. It became a clumpy mess. My mom told me to whip the mascarpone first, then add the whipped cream to the cheese. I asked her if I should start over, she said yes, so I did. Her method worked perfectly, but later she realized I had made two batches. I’m not sure what she thought I meant by start over, but apparently I could have fixed the first batch.

So at this point I put the cream on the pie. But the pie wasn’t even close to set. The weight of the cream caused the pie to overflow. I knew it would not be set in time to eat for dessert. When it came time to cut the pie, I was expecting a goopie mess, but I was not expecting the crust to stick to the pie plate.

It was a disaster.

At least it tasted good.

Because of all my problems, I’m not going to post the recipes but if you’re interested you can check out my inspiration for the pie and the crust recipe I used.

The next day the filling was set and the crust stopped sticking.