generous 1 1/2 cups all-purpose flour plus extra for dusting
2 tbsp. unsweetened cocoa
5 1/2 oz. butter
2 tbsp. superfine sugar
1-2 tbsp. cold water
Instructions
Sift the flour and unsweetened cocoa into a large
bowl. Add the butter and rub it in with your
fingertips until the mixture resembles fine bread
crumbs. Stir in the superfine sugar and enough cold
water to mix in the soft dough.
Cover with plastic wrap and let chill in the
refrigerator for 15 minutes.
Roll out the dough on a lightly floured counter and
use to line a 9-inch loose-bottom tart pan. Proceed
as in main recipe.
Originally Submitted
2/16/2011
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