Chocolate Pie Crust
Jazz up your next pie with a chocolate pie crust! Tender and flaky as can be, and the chocolate flavor is off the charts. Follow my easy video tutorial.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder ((I used 2 tablespoons regular + 2 tablespoons dark cocoa))
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons oil
- 1/4 cup cold unsalted butter ((half a stick), cut into 1/4-inch slices)
- 3 to 5 tablespoons ice water
Instructions
- 1
Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine.
- 2
Stir in the oil, until the mixture resembles coarse meal.
- 3
Add the butter slices, tossing to coat.
- 4
Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball.
- 5
Chill in the refrigerator for 1 hour.
- 6
On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
- 7
Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate.
- 8
Roll the dough around the rolling pin and transfer to the dish.
- 9
Trim off any excess, then roll and crimp the edge.