12 TB unsalted butter, chilled, cut into 1/4-inch pieces
8 TB all-vegetable shortening, chilled
6-8 TB ice water
1/4 cup cocoa powder
Instructions
Mix flour, salt, and sugar and cocoa powder in
food processor fitted with steel blade. Scatter
butter pieces over flour mixture. Cut butter into
flour with five 1-second pulses. Add shortening
and continue cutting in until flour is pale brown
and resembles coarse cornmeal, with butter bits no
larger than small peas, about four more 1-second
pulses. Add ice water to processor a couple of TB
at a time and then pulse. Drizzle water, then
pulse. It really didn't take much water or many
pulses to achieve a workable dough.
Form dough into a ball, wrap in plastic, and
refrigerate at least 1/2 hour before rolling out.
Take the dough out of the fridge and divide it in
half to make two two pies/tarts.
Lightly flour your work surface and flatten one
portion of dough slightly with your hands, and
then roll out your dough to the desired shape. Use
flour sparingly to prevent the dough from sticking
to your work surface or the rolling pin, and turn
the dough in between rolls to keep the thickness
and the shape uniform. I rolled my dough out to
about a quarter inch thickness or so. The dough
is rather fragile, so once you've got it the right
size and shape, you can roll the dough back onto
the rolling pin and then unroll onto your pan.
Gently fit the dough down into the inner corners.
If it's a tart pan, trim off the excess right
along the edge of the pan,and if it's a pie pan,
trim the dough to a uniform length of excess along
the edge of the pan. Tuck the dough edge under
and press together. and if it's a pie pan, trim
the dough to a uniform length of excess along the
edge of the pan. Crimp the edges with your
knuckles or fingers, or press down with the tines
of a fork. Put pans back into fridge for at least
1/2 hour and then either fill or bake blind.
Originally Submitted
3/23/2013
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