When you want your favorite nut or cream pie filling to rest in a chocolate pie crust, nix the chocolate graham crackers and try this cocoa-enhanced pastry crust. With all the attributes of a classic flaky crust, this chocolate pie dough adds deep-dark chocolatey flavor to every bite. Our thanks to Erin McDowell, whose flavored pie dough blog post inspired this recipe.
Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below).
Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely; leave some of it in pea-sized lumps.
Add 4 tablespoons of the water, then enough additional water to just bring the dough together; it should be cohesive, but not sticky.
Shape the dough into a disk, and chill until you're ready to use it. Store unbaked pie dough, well-wrapped, in the refrigerator for 2 days or in the freezer for up to 2 months.
