It’s as easy as adding sugar and cocoa to your pastry dough, but the result has a major wow factor for both looks and taste.
Using chocolate pie dough adds a colorful, delicious, and unexpected element to your favorite pie. Below is a super-simple recipe for a buttery, flaky chocolate pie dough. Best of all, it functions the same as most butter-based pie doughs and can be par-baked, blind-baked, or fully baked with filling inside.
Give it a try; the chocolate lovers in your life will thank you.
Super-Simple Chocolate Pie Dough
Yield: Makes one 9-inch deep-dish pie shell
– 2 cups all-purpose flour
– 3 tablespoons unsweetened cocoa powder
– 3 tablespoons granulated sugar
– 6 ounces unsalted butter, cold and cut into small cubes
– 1/3 cup brewed coffee, cold
Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate.
Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.
Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed.
Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.
Cook’s note: If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.
This article was first published on the MarthaStewart.com Network on March 31, 2014.