Chocolate Pie Crust Recipe – Step By Step Guide:- Dutch process cocoa is utilized in the preparation of a chocolate pie crust that is characterized by its flaky and flaky texture. This recipe is packed with detailed directions that will guide you through the process of producing a chocolate pie crust that is able to keep its shape and gives off a delicious flavor.
Chocolate Pie Crust Recipe – Step By Step Guide
With the exception of a chocolate chip cookie, is there really anything that can compare to the deliciousness of pie crust? For me, it is the most enjoyable aspect of pie, and a simple pie crust is just what the doctor ordered. But if you are anything like me, I’m willing to guess that you want to give one of your pies a little bit of flair every once in a while and spice things up.
The Ovenly cookbook contains the recipe for my favourite pie crust, and I use it in almost all of the pie recipes that I post on this website. I make adjustments to the recipe depending on the type of flour I use, whether I am using flavour additives, and other parameters. This recipe was developed based on that foundation, with some flour being substituted for cocoa and sugar being added for sweetness.
- ¾ teaspoons fine sea salt
- 2 tablespoons granulated sugar
- 260g or 1 ¾ cups all purpose flour
- 30g or ¼ cup dutch process cocoa
- 167g or ¾ cups butter cold
- 3–4 tablespoons ice water
- ½ teaspoon apple cider or plain vinegar
- 1 teaspoon pure vanilla extract
- Get the dough ready: Mix the cocoa, salt, sugar, and flour together in a bowl with a whisk. Work the butter in with a pastry cutter until you have a mix of pats the size of peas and kidney beans. You can also use a stand mixer with a spatula tool to do this.
- In the middle, make a well and pour the water in it. Add the vinegar and 1 teaspoon of vanilla to the water. Then, use your hands to bring the dough together. It will take a few “folds”; it’s kind of like rolling, but the goal is to make a dry, loose ball. Turn on low speed on a stand mixer until the dough starts to stick together and cleans the bowl. Putting the dough in the fridge for at least two hours and up to 24 hours will help it chill.
- To shape the dough, roll it out on a lightly floured surface until it’s about ½ cm thick. To make a circle, roll it in different directions. To check, turn your pie pan over and place it on the dough. The dough should be about 3 inches bigger than the pan.
- Do not grease the pie pan before putting the crust on it. Roll the crust out gently on the rolling pin. Press the dough into the bottom of the pan gently with your fingers. Fold the outside edge over on itself to make a thick piece that you can shape. Place the dough between your index and thumb fingers on one hand and your index finger on the other. This will shape the sides. Put the crust in the fridge for at least an hour and up to four to six hours. I’ve done this overnight and it worked fine.
- First, bake without a lid: Warm the oven up to 375 F. Place the pie on a cookie sheet and cover it with foil all the way around. There should be foil over every piece of dough. You’ll need at least two sheets. Cover the crust’s sides with foil. Up to the edge of the pie, fill with pie weights or dried beans. I like to put parchment paper between the beans and foil to make it easy to take them out. Set the oven to 200°F. If you’re putting something baked inside the pie, do it first and then put it back in the oven.
- Step 2: Take off the paper and dried beans and poke holes in the pie crust all over with a fork. This is the second bake. Put it back in the oven and bake for 15 minutes more.
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