Chocolate Pie or Tart Dough
This is an easy to make rich dough for tarts and pies that are blind or pre baked, usually it has a custard filling. An easy idea is cover the bottom of the baked with nutella and add the pudding of your choice. Another is to line the bottom with fresh berries and fill with lemon curd. Fast easy and delicious.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 pies or tarts
- 3/4 cup flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 cup cocoa
- 1/4 cup butter
- 3/4 tsp vanilla
- 3 Tbsp ice coffee *or ice water and 1/2 tsp instant coffee
- 1 egg yolk
Sift the flour, sugar, salt and cocoa in a mixing bowl. Add butter use a pastry knife, fingertips or food processor to cut in the ingredients until the mixture resembles coarse crumbs with some pea size chunks of butter. Sprinkle the vanilla and ice coffee or water over the mixture 1 to 2 tablespoon at a time. When you can gather the dough into a ball it is ready. Divide the dough in 2 parts. Chill dough 15 to 30 minutes.
Knead dough a briefly on a lightly floured surface. Roll 1 ball of the dough out on a lightly floured surface to form a circle one inches larger than the pie pan or one half inch larger than the tart pan. Save the scraps for the next pie or tart. At the end roll out the scraps of little cookies.
Precooked pie crust: Place the rolled out dough in the pie or tart pan then prick the crust bottom with a fork to allow steam to escape evenly while cooking. Trim the overhang to about 1 inch and then flute the crust by pressing a finger into the rim of the crust against two fingers on the other side of the crust to make an even impression. Repeat every ½ inch about the pie to create a ruffled edge. Chill the dough again. Cold dough will shrink less in the baking.
Tart crust tip: Gently press the dough into the pan being careful not to pull it around and stretch the dough to much. Allow about 1/2 inch to overhang the edges and then take your rolling pin and gently press the dough cutting it evenly over the tart pan.
Line the unbaked dough with parchment paper, add dried beans or pie weights to help keep its shape, push the weights all the way to the pie edges to help keep the sides from collapsing during baking. Parchment paper never sticks. *These beans will no longer be of much use for making beans because they become so dry. Save them to use for many years in your pies. Without them, the crust will rise and puff on the bottom or slide down the sides under the weight of the crimped edge
Bake the pie crust in a 425° oven until the edges are brown and golden. Allow 30-40 minutes for full baking or 25-35 minutes for partial baking or until the edge just begins to color. Remove pie weights halfway through cooking so the steam can escape and the bottom can fully cook. Allow crust to cool slightly before filling.
To prevent dark browning of the edges during baking, cover the pie edge with a 2- to 3-inch wide strip of aluminum foil, or pie guard and mold lightly around the edge of the pie. Bake as directed, removing the aluminum foil or guard 15 minutes before the end of the baking time.
Look in the Food Notes for more tips on making crust for pies and tarts and in the recipes for great fillings. *Please leave comments about this recipe and share or like in the social media, I appreciate it allot.