Rating: 3.39 stars
18 Ratings
  • 5 star values: 1
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

This dough can also be made in a food processor: Pulse together all ingredients, except egg yolks and vanilla, until crumbly, 10 to 20 seconds. Slowly add yolks and vanilla until dough just holds together.

Martha Stewart Living, November 1996, 10th Anniversary Cookbook; Martha Stewart Living Cookbook, MSL Cookbook Vol. 1; Original Classics, Desserts 1998, Unknown origin

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Recipe Summary

Yield:
Makes 1 nine-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, sift together flour and cocoa powder. Set aside.

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  • In a small bowl, using a fork, combine remaining ingredients; add to cocoa mixture. Rub mixture with your fingers until it holds together without large clumps of butter remaining. Turn mixture onto a clean surface, and knead until smooth, about 1 minute. Form into a disk, and wrap in plastic; chill 30 minutes.

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Reviews (4)

18 Ratings
  • 5 star values: 1
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
08/31/2013
I made this crust with one of her banana cream pie recipes, and it was gone instantly. My sister even said that it was the best pie crust she had ever eaten! I would recommend putting some more moisture in, at least from my experience and other reviews that were left. Not too much though! Delicious!
Rating: Unrated
09/10/2011
Tho' not prepared yet,see a few Reasons for Other Reviewer's conflicts w/Dough.Humidity interacts w/Flour.May need to use less or more.Add in Lower amounts.Yolks and Butter Are liquids once baked. Try to back~up the food items by 1 egg &equal of 1 egg w/White Only.Try less Butter.do not roll too Thin.Use rolling Pin to "help" take to Pan.Cold helps too.Hot room/weather will "break" Dough.
Rating: Unrated
11/24/2010
I've made this pie for about six Thanksgivings now, because it's my daughter's favorite. This crust is miserable to make, though. It crumbles, tears, won't be rolled out, and must be patched in the pan, and then it burns (even with tin foil). I have to keep making it but would welcome any suggestions for making it work better. I've had years of experience baking pies and do fine, but not with this one!
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Rating: Unrated
11/26/2009
Maybe I did something wrong, but my dough never held together. Even after being chilled, it was too crumbly and wasn't able to be rolled out. I pressed it into a pie plate instead of rolling it out. Not sure how it will turn out - it's still in the oven.