Chocolate Pie Crust Recipe

Name: Chocolate Pie Crust Recipe
Prep time: 2 h 30 min
Yield: 1 pie crust
Ingredients: SINGLE CRUST; 1 1/2 C. all-purpose flour; 2 Tbsp. cocoa powder; 2 Tbsp. granulated sugar; 1/4 tsp. salt; 1/4 C. Crisco® All-Vegetable Shortening; 1/4 C. unsalted butter, cut into pieces and very cold; 1/4 C. buttermilk, very cold; DOUBLE CRUST; 3 C. all-purpose flour; ¼ C. cocoa powder; ¼ C. granulated sugar; ½ tsp. salt; ½ C. Crisco® All-Vegetable Shortening; ½ C. unsalted butter, cut into pieces and very cold; ½ C. buttermilk, very cold

Prep Time: 2 Hours 30 Minutes

Yield: 1 pie crust

Rating:

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[Total: 3 Average: 4.3]

Ingredients

SINGLE CRUST

1 1/2 C. all-purpose flour
2 Tbsp. cocoa powder
2 Tbsp. granulated sugar
1/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. unsalted butter, cut into pieces and very cold
1/4 C. buttermilk, very cold

DOUBLE CRUST

3 C. all-purpose flour
¼ C. cocoa powder
¼ C. granulated sugar
½ tsp. salt
½ C. Crisco® All-Vegetable Shortening
½ C. unsalted butter, cut into pieces and very cold
½ C. buttermilk, very cold

Directions

STIR flour, cocoa powder, sugar, and salt in large bowl until blended.
Cut shortening and butter into flour mixture using pastry blender or fork until pieces are the size of peas.
Gradually add just enough buttermilk, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.
SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie.
Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
ROLL dough on lightly floured surface, rolling from center outward.
For 9-inch pie plate, roll into an 11-inch circle. For a deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate.
Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.
To par or pre-bake:
HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.