This pie crust pastry has chocolate baked right in. It is perfect for a variety of pie fillings, just imagine the possibilities.
When looking for the perfect pie crust recipe in the “Back In The Day Bakery, Made With Love” cookbook, I turned to the next page. Flaky Chocolate Crust was staring me in the face. Are you kidding me?
Chocolate pie crust is something we must try. If Cheryl and Griffith Day think it’s good then who am I to judge until I try it?
Lynn’s grandma’s oatmeal pie calls for two pie crusts, so why not make one chocolate? I am so glad I tried it. It’s a keeper.
Note: if you like chocolate you may be tempted to eat the dough. Popping a piece of gum in your mouth while preparing this pie crust is strongly encouraged.
MiMi’s Chocolate Pie Crust
- 1 cup unbleached all-purpose flour
- ¼ cup cocoa powder
- 1½ tsp sugar
- ½ tsp fine sea salt
- ½ cup ice water
- 1 T apple cider vinegar
- 8 T cold unsalted butter cut into 1 inch cubes
- In a medium bowl, whisk together the flour, sugar, cocoa and salt. Set aside.
- In a measuring cup or small bowl, combine water and apple cider vinegar. Set aside.
- 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.
- 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)
- 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.
- Place the dough in a buttered pie pan, tuck the edges under and crimp the edges.
- 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)
- Once the pie crust is fully chilled, prick the bottom of the crust all over with a fork.
- It is now ready to bake in the way suggested in your recipe.