Cocoa Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
Adapted from foodandwine.com
In a small bowl, sift the flour with the cocoa powder and salt.
In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended.
Beat in the dry ingredients at low speed until just combined.
Add the vanilla extract and beat just until a soft dough forms, about 5 seconds.
Press the pastry into a disk, wrap in plastic and refrigerate until the dough is firm, about 1 hour.
Preheat the oven to 350°.
On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4 inch thick.
Transfer the pastry to a 10-inch fluted tart pan with a removable bottom.
Gently press the pastry over the bottom and up the side of the pan.
Trim off any excess pastry.
Refrigerate the shell for about 20 minutes, until firm.
Line the pastry with foil and fill with pie weights or dried beans.
Bake for about 30 minutes, until almost cooked.
Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights.
Return the shell to the oven and bake for about 12 minutes longer, until dry.
Transfer to a wire rack and let the tart shell cool to room temperature.
Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.