Page 118 - Pie Squared

CHOCOLATE CRUST

For a Double- or a Single-Crust Slab Pie

My friend Jennifer claimed that while she was adept at yoga
handstands, rolling this dough took all her might and more. I’m going
to be straight with you: The dough is tricky. It takes strength to roll it
out, especially if it’s too cold; but if it gets too warm, it’s a smeary

mess. But give it a shot. It’s a delicious and surprising crust, not too
sweet, but flaky and crisp. Do not flour the counter when rolling the
crust—it will only make the dough tough and hard to work. Instead,
use powdered sugar and use it generously. You will not make the

crust too sweet. (See here to make the dough by hand or in a stand
mixer.)

FOR A DOUBLE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

⅓ cup (35 g) natural (not Dutched) cocoa powder

⅓ cup (67 g) granulated sugar

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

⅔ cup coffee (160 ml), ice cold

FOR A SINGLE CRUST

1⅓ cups (160 g) all-purpose flour

Scant 3 tablespoons (18 g) natural (not Dutched) cocoa powder
Scant 3 tablespoons (40 g) granulated sugar

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

⅛ teaspoon kosher salt