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
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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