CHOCOLATE PIE CRUST
An original recipe by Erin McDowell
Photo by Jennifer May
Makes a single crust for a 9" to 10" pie
Black Bottom :
1 1/4 cups (149g) Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 cup (57g) confectioners sugar
10 tablespoons (142g) cold butter (cut into thin pats)
5 tablespoons (71g) ice water
- Whisk together the flour, cocoa powder, salt, and confectioners sugar (see "tips," below).
- Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely; leave some of it in pea-sized lumps.
- Add 4 tablespoons of the water, then enough additional water to just bring the dough together; it should be cohesive, but not sticky.
- Shape the dough into a disk, and chill until you're ready to use it.
Tip from the Chef
- Compared to a typical chocolate cookie crust, this pastry crust is chocolate-forward, one most suited to adult tastes and as a counterbalance to very sweet filling (think Black Bottom Hazelnut Pie and Pecan Pie). Adding 1/2 cup sugar makes a crust whose sweetness is about the equivalent of the cookie part of an Oreo cookie; in other words, barely sweet. If you prefer a sweeter crust, continue adding sugar to taste.