June 1, 2012

Chocolate Flaky Pie Dough


That's right, chocolate flaky pie dough!

Allowing myself to be more creative and experimental has helped fuel my new taste for pie. The man and I were headed to his parents for dinner and I quickly volunteered to bring dessert. It was the least I could do to cap off the wonderful foods I knew his mother would prepare. I had been toying with the idea of chocolate flaky pie dough. Why couldn’t I do it? Why do you not see chocolate pie crust beyond crushed up cookies pressed into a dish? Did the world know something I didn’t?

Since I found little to no information, I decided it was my duty to try it out and share with the world my findings, and I am glad I did! The result was a subtle chocolate taste to complement the berries I used in the filling. The dough was tender and flaky, and no pie wound up with a soggy bottom crust. Also, the contrast of the dark dough against the red berries was a thing of beauty. My trial pies were shared among four friends, and I felt confident they were worthy of making for the parents.


Chocolate Flaky Pie Dough
450g all-purpose flour
4 T cocoa powder
2 T sugar
300g unsalted butter, cold, cubed
150 ml water, cold
1 t salt

If this is your first time making flaky pie dough or you need a refresher, pop over to this post for full details and pictures. Who doesn't love looking at pictures?

Double Berry Filling 
2 discs of flaky pie dough
3 C fresh strawberries, trimmed and quartered
3 C fresh raspberries
1 C sugar
1/4 C corn starch
2 T lemon juice
2 T water
turbinado sugar, for sprinkling

The above recipe is for one 9-inch pie or four 5-inch pies as pictured in this post.

Heat oven to 375ยบ F. Roll out the dough in the necessary size for the pie dish being used. Place the dough in the dish and then keep refrigerated until ready to use.

In a small bowl, whisk together the corn starch, lemon juice, and water then set aside. In a saucepan, combine the strawberries, raspberries, and sugar and heat on medium-high. Gently stir in corn starch mixture and continue cooking for 2 minutes.

Remove from heat and fill prepared pie dish with all of the fruit and half of the liquid. Top pie in desired form and sprinkle with turbinado sugar. Bake for about 45 minutes for a 9-inch pie, about 23 minutes for 5-inch pies. Place pie on wire rack to cool completely. Best if left to cool and set for about 4 hours before serving.

 

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