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Chocolate Pie Crust

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This chocolate pie crust is rich and deeply flavorful, thanks to black cocoa and cold-brew coffee. Perfect for giving your pie a distinct flavor, it rolls out beautifully and bakes up tender with a dark, dramatic color that’s as stunning as it is delicious.

Ingredients

Scale
  • 191 g. all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. baking powder
  • 28 g. vegetable shortening
  • 28 g. sugar
  • 21 g. black cocoa
  • 113 g. cold, unsalted butter, cut into smaller pieces
  • 2 tsp. Vanilla extract (I used vanilla powder)
  • 65 g. Cold brew coffee

Instructions

  1. Measure the flour, salt, and baking powder directly into the bowl of a food processor, and pulse two times.
  2. Add the following three ingredients into a bowl and smash together. You want it to get sticky-looking.
  3. Now, add the butter to the flour mixture in three clumps. Pulse a few times until it resembles cornmeal.
  4. Mix the vanilla and coffee, then pour into the food processor. Pulse until the mixture forms a solid clump.
  5. If there is any leftover, place it onto the table and mix it in by hand.
  6. Roll in cling wrap and place in the fridge for four hours or overnight.
  7. After completing this, roll it out relatively thin and place it into a pie pan.
  8. If blind baking, add parchment paper and ceramic beans (or real beans, if needed) on top of the crust then bake at 350*F for about 55 minutes.
  9. Let cool before adding your ingredients to it.

Notes

*Recipe adapted from The New Pie by Chris Taylor and Paul Arguin. Highly recommend this cookbook!

Find it online: https://harvestranch.co/chocolate-pie-crust/