This Chocolate Pie Pastry is an adaptation from Ari’s favorite All-Purpose Pie Pastry. It is simple, easy and a straight forward recipe. We used it with our Chocolate Chip Cookie Pie Madness recipe.
A quick little back story: I have always been a bit skittish when it comes to pie crusts… actually, any pastry, to be honest. Things can go wrong, and I mean way wrong! So, Ari sat me down and made me quash any fears I may have had with this recipe. We made it once together, and the second time I did it all by myself and it turned out amazing… and quite possibly even better than when she helped me. I may have just hit pie crust nirvana, and now I believe anything is possible when it comes making a tender, flaky, and tasty pastry… Lets hope it lasts!
The Recipe makes one 9″ pie crust. If you are making a 2-crust pie, avoid doubling the recipe. You can run the risk of overworking the dough, and you don’t want that. You can also make this pie crust in a food processor… I told you this would be easy! We also added one teaspoon of lemon juice as part of our liquid, this helps make the pastry dough tender and won’t affect the flavor! You can also substitute vinegar if you do not have lemon on hand.
- 1¼ cups all-purpose flour, remove 1 tablespoon
- 1 tablespoon sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 6 tablespoons butter, chilled and cut into teaspoon-size pieces
- 2 tablespoons shortening, chilled and cut into teaspoon-size pieces
- 1 teaspoon lemon juice
- 3½ - 4½ tablespoons ice water
- In a bowl (or food processor) combine flour, sugar, cocoa powder and salt.
- Add the butter and cut with a fork (or blend w/food processor) into flour mixture, until the butter pieces are coarsely broken up and coated with flour.
- Add the shortening and once again cut with a fork (or blend w/food processor), until the butter and shortening pieces resemble small peas.
- Add the lemon juice and 3 tablespoons of the water and mix with a fork. Add more water if necessary, 1 teaspoon at a time, until the dough starts to come together. If you add too much water slowly add flour, but be careful not to over work the dough.
- At this point with your hands gather the dough into a ball and press into a disk shape, about 1" thick (it will resemble a hockey puck). Wrap it in plastic and chill in the refrigerator at least 30 minutes or up to 24 hours.
- Remove the dough from the refrigerator and let stand until slightly softened. Spread out plastic wrap or parchment paper on a work surface, and coat with a light dusting of flour. Place dough on top, lightly dust with flour, and cover with another sheet of plastic or parchment. Slowly roll the dough from the center out, rotating as you go, into a 12" circle. If the dough sticks to the plastic/parchment, carefully remove and lightly coat with more flour.
- Remove the top sheet of plastic or parchment and slide your hands underneath the bottom sheet. Carefully invert over the pie pan and center. You can also use your rolling pin to roll the dough around it, but be careful and make sure dough is dusted with flour or it may stick together. Gently press across the bottom to make sure that there are no air bubbles trapped under the surface. Trim any extra dough so that there is only ½" of overhang.
- Tuck the dough edge under so that it hangs about ¼" beyond the pan edge. Crimp edges as desired.
- Lightly cover with plastic wrap and refrigerate for 15-30 minutes or until you are ready to use the crust.
- Remove from refrigerator and fill, baking following your pie recipe, usually about 45 minutes to 1 hour at 350-400 F.
For regular pie pastry: Do not remove any flour and omit the cocoa powder.
Want more Chocolate: Remove 1 tablespoon of flour for every 2 tablespoons of cocoa powder added.