Raspberry French Silk Pie

**Crafting the Perfect Crust:** In a mixing bowl, whisk together the flour and salt. (2 minutes) Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the beaten egg, water, and lemon juice. (1 minute) Gradually drizzle the wet ingredients over the flour mixture, tossing gently with a fork until just moistened. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days. (1 hour)

**Shaping and Pre-Baking:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under itself to create a thicker edge, then crimp decoratively using your fingers or a fork. (15 minutes) Chill the prepared pie crust in the refrigerator for at least 20 minutes to prevent shrinkage during baking.

**Blind Baking:** Preheat oven to 400 degrees F (205 degrees C). Line the chilled pie crust with a double layer of aluminum foil and fill with pie weights or dried beans. (2 minutes) Bake in the preheated oven for 10 minutes. Carefully remove the foil and weights and continue baking for another 5 minutes, or until the crust is lightly golden brown and set. (15 minutes) Let the crust cool completely on a wire rack before adding the filling.

**Creating the Silky Filling:** Melt the semisweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth. (5 minutes) Let it cool to room temperature. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. (5 minutes) Gradually blend in the cooled, melted chocolate and vanilla extract. Add the eggs one at a time, beating on high speed for 2 minutes after each addition, scraping down the sides of the bowl as needed.

**Assembling the Masterpiece:** Spread the raspberry jam evenly over the bottom of the cooled pie crust. (2 minutes) Gently spoon the chocolate filling over the raspberry jam, smoothing the surface with a spatula. Cover the pie with plastic wrap, pressing lightly to prevent a skin from forming. (2 minutes) Refrigerate overnight to allow the filling to set completely.

**The Grand Finale:** Before serving, garnish each slice of the Raspberry French Silk Pie with a generous dollop of whipped topping, three fresh raspberries, and a delicate mint leaf. (5 minutes)