Homemade Chocolate Pie Crust (simplyscratch)

1 1/8 c flour
2 T unsweetened cocoa powder
2 T sugar
1/2 t Kosher salt
1 stick ice-cold unsalted butter, cut into pieces
2 – 3 T cold water

Combine the flour, cocoa, salt and butter into a food processor and pulse until it’s crumbly. Next add water 1 T at a time, pulsing after each addition until it forms in to large clumps and resembles coarse wet sand. Form into a round disc and wrap into plastic wrap or place into a quart size re-sealable bag. Refrigerate for 30 min to let it rest. Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9″ pie plate or a round tart pan. If making a pie, trim the edges and leave a 1″ overhang. Fold the overhang underneath to form a rim and crimp with fingertips. Yield: 1 single pie crust. For an Optional Mexican Hot Chocolate Pie Crust: Add in 1/4 t vanilla, cinnamon and a pinch of cayenne.

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