Recipe: Chocolate Pastry Dough for Chocolate Pie Crust

Chocolate Pastry Dough
rec.food.cooking/Steve Hammond (1993)

Source: Mary Copeland of the Cooking School or the Rockies, Boulder, Colorado.
Yield: 1 (9-inch) single crust

1/4 cup sugar (2 oz)
1/2 cup plus 2 tbsp all-purpose flour
3 tbsp cocoa powder, sifted
pinch salt
1/2 cup unsalted butter (4 oz), cold
1 large egg, beaten

Combine all the dry ingredients in a mixing bowl, stirring until the mixture is an even color. Cut the butter into 1/2-inch cubes and toss it with the dry ingredients to coat each cube. Rub the flour coated butter between your fingers to make long flakes of butter. Re-toss the mixture occasionally to keep the butter coated with flour. This helps keep the heat from your fingers from melting the butter. Continue in this manner until the dough resembles coarse bread crumbs. Moisten the crumbs with the beaten egg, stirring until the dough comes together. Gather the dough into a ball and flatten slightly to form a thick disk like a hockey puck. Wrap in foil and refrigerate until firm enough to roll, approx. 30 minutes to 1 hour.

Roll out to fit 9-inch pie pan and fill with desired filling. If you are baking it blind (unfilled) then roll out crust, put in pie plate, place parchment paper and pie weights (dried beans or rice work well) and bake at 375 for 15 minutes until crust has set, remove paper and weights and bake another 15-20 minutes until done.