Happy National Pie Day! It’s the perfect excuse to eat pie for dinner so I hope you’re celebrating accordingly. But can we talk about pie crust for a hot second?
We all know that a buttery, flaky crust is the secret to a perfect
life pie. It’s the unsung hero if you will. Now let me blow your mind for a moment…we’re adding chocolate to that masterpiece.
Yes. You heard me right: Chocolate. Pie. Crust. and just in time for Valentine’s Day.
What better way to say, “oh hey, you’re cute” than with a chocolatey pie??
There is none, and that’s a fact.
The best part? It’s just as easy as your favorite butter pie crust recipe, but with some cocoa powder added in.
You’ll mix the ingredients together the same way too, cutting into the mixture until only pea-size pieces of butter remain.
Then you’ll bring all the dough together, aiming for the same texture as your every day pie crust. Now get to work!
Chocolate Pie Crust
1 1/4 cup unbleached all-purpose flour
1/4 tsp salt
1/8 tsp baking powder
2 tsp unsweetened cocoa powder
1 tbsp white granulated sugar
1 stick (1/4 pound) cold unsalted butter (cut into 1/2-inch pieces)
1/2 cup cold water
1/2 cup ice
1 tbsp flour to roll dough
Preheat your oven to 425 degrees.
Stir the flour, salt, baking powder, cocoa powder, sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few pea sized pieces are okay; be careful not to over blend).
Combine the water and ice in a small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes to give the crust time to mellow. Once ready to use, remove the pie crust from the refrigerator and roll the out into a large circle to fit the 9 inch pie dish.
Carefully place the pie crust into your pie pan, pressing the dough into the edges. Cut the excess from the edge and flute using your fingers. Freeze for 10 minutes to solidify. Then using a fork, gently poke holes into the bottom of the crust. Bake for 12 minutes or until pie crust is cooked through.
Remove from the oven and set aside to cool before adding the pie filling of your choice.