Chocolate Pastry Dough
A crispy, buttery chocolate dough that delivers rich flavour without overwhelming your pie filling.
Makes one 9-inch pie shell
- 7 oz All-purpose flour
- 2 oz Powdered (or icing) sugar
- 1 oz Dutch-processed cocoa powder
- 1 tsp Espresso powder
- 1 pinch Salt
- 5.5 oz Unsalted butter cold
- 1 whole Egg
Dice the cold butter into 1-inch cubes and return to the refrigerator to chill while you prepare the flour mixture.
Place the flour, powdered sugar, cocoa powder, espresso powder and salt into the food processor bowl, fitted with a metal blade. Pulse 2-3 times to combine and distribute the ingredients.
Remove the well-chilled butter from the refrigerator and add it to the food processor bowl. Pulse 6-8 times to cut the butter into the flour mixture. Check that your butter is about the size of lima beans before proceeding. If necessary, pulse a few more times
Add the egg to the bowl. Pulse, on and off, until the dough starts to come together (approx 10-12 pulses).
Turn the pastry dough out onto a lightly floured surface. Use your hands to gently bring the pastry together into a ball. Press gently with the palm of your hand to flatten into a disc Wrap each disc tightly in plastic wrap and refrigerate for at least 45 minutes before using.