Description
This Molten Chocolate Crackle Pie crust recipe creates a flaky, buttery pastry perfect for rich and decadent pies. The dough is made with cold butter and an optional touch of hazelnut liquor for added depth of flavor, resulting in a tender crust with a delightful crisp texture after baking.
Ingredients
Scale
Pie Crust Ingredients
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 2 sticks cold salted butter, cut into ½ inch pieces
- 2 tbsp hazelnut liquor (optional)
- ½ to ¾ cup cold water
Instructions
- Combine dry ingredients and butter: In a food processor, pulse together the all-purpose flour, kosher salt, and cold butter pieces until the mixture forms pea-sized clumps. This helps ensure a flaky texture in the final crust.
- Add hazelnut liquor and water: Pour in the hazelnut liquor if using, then gradually add cold water one tablespoon at a time, pulsing between additions, until the dough begins to hold together and form a ball. If the dough feels dry, add an additional 1-2 tablespoons of water cautiously.
- Form dough and roll out: Turn the dough out onto a floured surface. Knead lightly just to bring it together if needed, then roll the dough into two evenly sized rounds, ready to be used as your pie crust for your desired recipe.
Notes
- Use cold butter and cold water to keep the dough flaky.
- If not using hazelnut liquor, you can substitute with additional cold water or a teaspoon of vanilla extract for different flavor notes.
- Wrap and chill the dough for at least 30 minutes before rolling out if time allows, to relax the gluten and make it easier to handle.
- This recipe makes enough dough for a double-crust pie or two single crust pies.
Nutrition
- Serving Size: 1/8 of dough (about 60g)
- Calories: 220
- Sugar: 0.2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
