Thursday, August 31, 2017
Super-Simple Chocolate Pie Crust & Hand Pie Treat
Yield: Makes one 9-inch deep-dish pie shell
Recipe from Adrienne Blumthal of PieBox via Martha Stewart
Husband-Tested in Alice’s Kitchen
For the chocolate lovers in your life, make this easy pastry and fill it with your favorite chocolate filling. (See the recipe below for Chocolate-Filled Hand Pie using Super-Simple Chocolate Pie Crust.)
2 cups all-purpose flour
3 Tablespoons unsweetened cocoa powder
3 Tablespoons granulated sugar
6 ounces unsalted butter, cold and cut into small cubes
1/3 cup brewed coffee, cold
Food Processor Method: Measure the flour, cocoa, and sugar into a food processor with the blade. Cut the ice-cold butter into pat-sized piece and add to the flour mixture. Press the pulse button on the processor until you see pea-sized pieces of butter mixed in to the flour. Don’t over mix. Press the On button of the processor and slowly drizzle the cold coffee into the feeding tube. When the dough becomes a ball, stop the machine. (The dough won’t be smooth. It’ll be sticky. That’s okay.) Place the dough on plastic wrap and press into a thick disk. Wrap the dough in the plastic wrap and chill for at least 45 minutes (or up to two days) before rolling it out. (The dough can be frozen at this point. Thaw in the refrigerator before rolling out.) Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking. If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.
Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate.
Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.
Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed.
Gather with your hands and knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for at least 45 minutes (or up to two days).
Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.
Cook's note: If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.
Special Chocolate-Filled Hand Pie Treat: (Recipe yields about 12-14 small hand pies.)
Preheat oven to 375F. Roll out the chocolate pie dough on a lightly floured surface. Using a large biscuit cutter cut out circles. Re-roll any scraps and continue cutting until you have an even number of circles. Place 1 teaspoon Endangered Species brand Cocoa Spread in the middle of half of the circles. Moisten the edges of the circles with a bit of water using a pastry brush. Place the plain circles of dough over the filled ones, like a sandwich. Using a fork or the end of a wooden spoon, seal the edges. (The treats can be frozen at this point. Thaw in the fridge before proceeding.) Brush with an egg wash (beaten egg with a bit of water) Sprinkle with sparkly sugar. Chill for about 15 minutes or so. Bake for 18 minutes or until crisp and puffy. Allow to cool to room temperature before serving.