← Back to Search Results
baking American
Chocolate Pie Pastry Dough

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Try a rich chocolate crust instead of a regular flaky crust. It will enhance any berry or pumpkin-type pie.

Yield: Makes enough dough for one 9-inch (23 cm) single-crust pie

Ingredients

  • 1½ cups all purpose flour (375 mL)
  • 2 tbsp unsweetened Dutch-process cocoa powder, sifted (25 mL)
  • 1 tbsp granulated sugar (15 mL)
  • ¼ tsp salt (1 mL)
  • ½ cup vegetable shortening, cut into small pieces (125 mL)
  • 3 to 4 tbsp ice water (45 to 60 mL)

Equipment:

  • Blending fork

Directions

1. In a large bowl, using a blending fork, blend together flour, cocoa, sugar and salt. Add shortening and blend until dough resembles coarse crumbs.

2. Add ice water, by spoonfuls, while tossing mixture with fork. Add only enough water to make dough stick together. Press dough into a ball. Flatten into a disk and wrap with plastic wrap. Refrigerate until firm enough to roll out for your pie, about 20 minutes.

3. Fill and bake according to recipe directions.

Notes

Uses:

Chocolate Pecan Bourbon Pie Tip

Pre-baking is needed when making a pie that does not require the filling to be baked in the pie (such as Lemon Meringue) but the crust needs to be baked prior to adding the filling. To pre-bake: Preheat the oven to 350°F (180°C). Prick bottom and sides of pie shell with tines of fork. Bake until light brown, 15 to 20 minutes. Check crust about halfway to see if crust is puffing up. If it is, prick bottom crust with a fork or pat down with scrunched-up paper towel. Return to oven to finish baking.


© 2007 George Geary

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

151kcal (8%)
5mg (1%)
0mg (0%)
0mcg RAE (0%)
46mg
12mg
3g
2g
0mg (0%)
2g (9%)
7g (10%)
1g
20g
73mg (3%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
flavor Flavor
by Rocco DiSpirito
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
big-fat-cookies Big Fat Cookies
by Elinor Klivans
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?