Semolina Pie Crust Recipe

Mix dry ingredients

In a large bowl, whisk together 1.5 cups fine semolina, 1/2 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt until evenly combined.

Cut in butter

Add 8 tablespoons cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the semolina mixture until it resembles coarse sand with some pea-sized pieces remaining (about 6–8 passes). Chill the bowl briefly if butter softens too much.

Add egg and water

Mix 1 large egg yolk with 3 tablespoons cold water and 1/2 teaspoon lemon zest (if using). Drizzle into the dry ingredients and gently fold with a spatula until the dough just comes together. If the dough is dry, add an extra teaspoon of cold water at a time. Do not overwork.

Shape and chill

Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 hours). Chilling hydrates the semolina and firms the butter for flakier texture.

Blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface (use a little semolina or flour), roll the chilled dough into a 12-inch circle about 1/8–1/4 inch thick. Fit into a 9-inch tart pan with a removable bottom, pressing into corners and trimming excess. Chill the lined pan for 10 minutes to relax the dough. Line the crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until edges are lightly golden. Reduce oven to 325°F (160°C) for filling.

Cool slightly

Remove crust from oven and let cool on a rack while you prepare the filling; keep oven at 325°F (160°C).

Melt chocolate and butter

Place 10 oz chopped dark chocolate and 6 tablespoons unsalted butter in a heatproof bowl set over a barely simmering pot of water (double boiler). Stir gently until fully melted and smooth. Alternatively, microwave in 20–30 second bursts at medium power, stirring between bursts until melted.

Combine sugar and eggs

In a separate bowl, whisk together 1/2 cup granulated sugar and 3 room-temperature eggs until pale and slightly thickened (about 1–2 minutes by hand). Stir in 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 teaspoon orange zest, and 1 tablespoon fresh orange juice.

Temper and mix

Slowly add about one-third of the warm melted chocolate into the egg-sugar mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the remaining chocolate and stir until homogeneous and glossy. Scrape the bowl to incorporate all chocolate.

Fill crust and bake

Pour the warm chocolate filling into the pre-baked semolina crust, smoothing the top with a spatula. Bake at 325°F (160°C) for 20–25 minutes, or until the edges are set but the center still slightly wobbly — it will firm as it cools.

Cool and chill

Remove tart from oven and let cool to room temperature on a rack, then refrigerate at least 1 hour (2 hours preferred) to fully set the flourless filling.

Portion and garnish

Slice the chilled tart into 8 portions. Place each slice on a plate; add 1–2 scoops of Branca Menta gelato alongside. Garnish with candied orange slice or fresh orange segments, and sprinkle optional shaved dark chocolate and a light dusting of powdered sugar to taste.

Serving notes

Serve chilled or at cool room temperature so the chocolate is creamy but not melting. The minty gelato contrasts with the intense orange-scented flourless chocolate filling; if Branca Menta is not available, mint-chocolate gelato is an appropriate substitute.