Super-Simple Chocolate Pie Crust

Food Contributor
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Photography by: STEVEN KARL METZER

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.

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Photography by: STEVEN KARL METZER

Super-Simple Chocolate Pie Dough

Yield: Makes one 9-inch deep-dish pie shell

Ingredients

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

Instructions

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Photography by: STEVEN KARL METZER
Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate.
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Photography by: STEVEN KARL METZER
Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.
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Photography by: STEVEN KARL METZER
Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed.
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Photography by: STEVEN KARL METZER
Gather with your hands and knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for at least 45 minutes (or up to two days).
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Photography by: STEVEN KARL METZER

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.

Note: Contributor recipes are not tested by the Martha Stewart test kitchen. 

 

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About the Author
Adrienne is a formally trained pastry chef, recipe writer, and entrepreneur. While in pastry school, she found herself in a sticky situation –– she suddenly (and frequently) needed to transport baked goods around town, but didn’t have a dependable, sustainable, and stylish way to do so. Baking is an art, from preparation to presentation, and the element of transportation must be...

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