Chocolate Pie Pastry
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Yields: 9" Pie Crust
 
A simple All-Purpose Chocolate Pie Pastry!
Ingredients
  • 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
Instructions
  1. In a bowl (or food processor) combine flour, sugar, cocoa powder and salt.
  2. 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.
  3. Add the shortening and once again cut with a fork (or blend w/food processor), until the butter and shortening pieces resemble small peas.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Tuck the dough edge under so that it hangs about ¼" beyond the pan edge. Crimp edges as desired.
  9. Lightly cover with plastic wrap and refrigerate for 15-30 minutes or until you are ready to use the crust.
  10. Remove from refrigerator and fill, baking following your pie recipe, usually about 45 minutes to 1 hour at 350-400 F.
Notes
To Pre-Bake Crust: Adjust the oven rack to the middle position. Preheat the oven to 400 degrees F. Line the pie crust with foil or parchment, fitting it snugly along the curve of the crust. Drop dried beans onto the foil/parchment. Bake 18 minutes. Carefully remove the beans and foil/parchment. Cook about 12 to 15 minutes longer. If the crust begins to bubble, prick with a sharp knife to deflate. Cool before using.

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.
Recipe by Bake 2 The Future at https://bake2thefuture.com/2012/06/18/chocolate-pie-pastry/