For years my Mom was the pie maker at a local family bakery. While it was hard work, she found great pleasure in the creation of flavorful pies of numerous varieties and was proud of her flakey crusts. With each pie and pastry crust I create, I am sure she guides my inspiration. While I do not remember her ever creating a chocolate crust, I know she would have loved this one.
This recipe was developed as an unsweetened base to balance sweet fillings. While Hersey’s Cocoa will work here since it provides an intensity of flavor without becoming bitter, using Callebaut Baking Cocoa Powder simply increases the smooth chocolate flavor. Before baking, add a light dusting of cocoa to the bottom of the crust. It provides a hidden Flavor Tier to intensify the chocolate but go light to avoid any bitterness or acidity.
The flavors can be subtly changed by adding an ingredient such as a ½ teaspoon of cinnamon, a dash of cayenne or substituting a tablespoon of chilled orange liquor, rum or Kahlua for 1 tablespoon of the water.
These are best used within a day if pre-baking or immediately if baking with a filling and the base for Rue des Sars Triple Chocolate Caramel Tarts.
½ c shortening
1 c all purpose flour
1/3 c cocoa powder
3-4 T ice water
Cocoa Powder for dusting
Preheat oven to 425°.