I found and baked this pie crust on a whim to accompany this chocolate pie for Thanksgiving. I thought it provided a nice alternative to the typical pie crust and an added chocolate overload for this particular pie. My only problem with the recipe was that it barely produced enough crust for a regular 9″ pie crust, so I would recommend multiplying the ingredients by 1.5x.
CHOCOLATE PIE CRUST
Based on this recipe.
1 cup (128 g) all-purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp. granulated sugar
1/2 tsp. kosher salt
2 tbsp. vegetable oil
1/4 cup unsalted butter, cold and cut into half inch cubes
3-5 tbsp. ice water
- In the bowl of a food processor, pulse together flour, cocoa powder, sugar, and salt.
- Add the oil and butter, pulsing until mixture resembles coarse meal.
- Add the water, one tablespoon at a time, just until the dough gathers into a ball.
- On a lightly-floured surface, shape dough into 1/2″ thick rectangle. Fold it into thirds, then roll out into a rectangle again. Repeat twice more.
- Form dough into a 1″ thick disk, wrap with plastic wrap, and refrigerate at least 2 hours.