Unbaked double pie crust
3 oz. bar high quality, bittersweet chocolate
1/2 cup sugar
3 Tbs. tapioca starch or corn starch
6 cups fresh blackberries or raspberries
3 Tbs. cream
Preheat oven to 425°F. Place bottom crust in a shallow, nine-inch pie pan, and then refrigerate both crusts. Melt chocolate in a double boiler and stir in cream. Cool to room temperature, then brush onto the bottom crust. Chill a few minutes while you prepare pie filling. Combine sugar with tapioca starch or corn starch and toss with berries. Fill pie dish with berry mixture and top with other crust. Crimp edges and cut a few vent holes. Place on rack in the bottom third of oven and reduce heat to 400°F. After 15 minutes, reduce heat to 375°F. Bake for 30 more minutes, or until filling bubbles and crust is medium-brown. (If you use corn starch, the pie must bubble for three minutes in the center before it’s done.) Protect crust with foil if it starts to brown too quickly. Let cool for at least four hours.