1 1/4 c flour
2 T unsweetened cocoa powder
2 T sugar
1/4 t salt
1/2 c cold unsalted butter, diced small
Mix together flour, cocoa, sugar and salt in a food processor or by hand to combine. Add butter and mix until the butter is worked into the flour mix. Add 1 T ice water. Mix together until the dough becomes crumbly. If the dough seems too dry, add 1/2 t water mix a few more times. You can add another 1/2 t water as needed, make sure it’s not too wet. You should be able to pinch the dough together and it should not be too dry or too wet. Transfer crumbly dough into a 9” pie plate. Using your fingers, press dough along the bottom and up the sides. Chill for at least 1 hour (can freeze for 10 – 15 min) before baking. Makes 1 9″ pie crust.
For an Unbaked Filling: Pierce the cold crust with the tines of a fork all over the bottom and sides. Bake at 400° F for about 8 – 10 min. Cool.
For a Baked Pie: Fill chilled pie crust and bake according to the recipe directions.
Tagged: Pastries & Pies