Flaky Chocolate Pie Crust
Servings: 1 crust
Flaky Chocolate Pie Crust made with cocoa, cold butter, and one egg. Rich, buttery, and easy to roll. Perfect for cream pies, pumpkin pie, and holiday desserts. Make it up to two days ahead.
Print
Pin
Ingredients
- 180 g All Purpose Flour
- 40 g Cocoa
- 85 g Granulated Sugar
- 5 g Salt
- 170 g Cold Butter (cubed, 1.5 sticks)
- 1 Egg (cold)
- 3 tbsp Ice Water
Instructions
- Add the flour, cocoa, sugar, and salt to a large bowl. Whisk to combine evenly. Add the cubed butter, and begin pinching the cold butter into the flour mixture.
- Whisk the egg in a small bowl and add it to the flour mixture. Give it a gentle stir, then dump the dough onto a clean surface.
- Add 3 tbsp of ice water to the dough, and begin cutting the butter into the flour with a bench scraper. Be careful not to over-work the dough. Visible chunks of butter should easily seen in the dough. Resist the urge to add more water - the dough will come together!
- Pat the dough into a round disk, roughly 1” thick. Cover it tightly in plastic wrap and refrigerate it for at least 1 hour, or up to 48 hours.
- After the refrigerated rest, roll the dough to your desired thickness. Generally, this dough is baked at 400°F, but follow the instructions of whatever pie you’re preparing.