Chocolate Pie Crust – a Guest Post by MiMi

Instructions

1. In a medium bowl, whisk together the flour, sugar, cocoa and salt. Set aside.
2. In a measuring cup or small bowl, combine water and apple cider vinegar.  Set aside.
3. Toss the butter into the flour mixture to gently coat it.  Then use a pastry blender to cut the butter into the flour.  You should have various sized pieces of butter, ranging from sandy patches to pea sized hunks, with some larger bits as well.  Add about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough begins to come together into a ball.  If the dough seems dry, add a little more ice water, 1 to 2 T at at time.
4. Flatten the dough into a disk and wrap it in plastic.  I like to put mine in a ziploc bag and flatten it a bit more so that it is quick to roll out.  Refrigerate for at least one hour or overnight. (This dough can be stored in the refrigerator for up to three days or in the freezer for a month.  If frozen, defrost in the refrigerator overnight before using)
5. Lightly dust your rolling pin with flour.  Put the dough on a lightly floured surface, or parchment paper dusted with flour and dust the top of the dough with a little flour as well.  Roll out the dough until it is one and a half to two inches larger than your pie pan.  About 1/8 inch thick.
6. Place the dough in a buttered pie pan, tuck the edges under and crimp the edges.
7. Cover the crust with plastic wrap and chill in the refrigerator for at least 30 minutes.  Flaky pie crust is always the best when they have been chilled before baking.  (You can also refrigerate the dough at this point for 3 days or freeze for a month)
8. Once the pie crust is fully chilled, prick the bottom of the crust all over with a fork.
9. It is now ready to bake in the way suggested in your recipe.