Why make a regular pie crust when you can make a Chocolate Pie Crust?
Well now. Sometimes we actually do need a regular ol’ pie crust. Though pie crusts around here are anything but regular. We use whole wheat flour and palm shortening in our pie crust so that it is actually nourishing. But other than that…normal. Regular. Absolutely average. Nothing to see here. Just a regular ol’ pie crust.
Here I am calling pie crusts normal as if I make them all the time. No ma’am I do not. It’s rare that I actually take the time to make and roll out crusts these days. It must be a special occasion for me to “go to the trouble” to make a pie, because extra time I do not have.
But then suddenly, in between a History lesson with Malachi and taking time to proof-read a paper for Justus, I thought of the idea to turn a regular pie crust into a Chocolate Pie Crust. And would you believe? Tuesday afternoon became a special occasion, just like that. For no reason, I made a pie.
I mean, I do think one of the boys did exceptionally well on his math lesson that day. I did three loads of laundry like a boss. The mailman delivered some mail that wasn’t bills. The kitchen floor got swept. I answered several emails. For all these reasons and more, it seemed that a pie was in order. I can think of no other reason to celebrate, can you? Things like this call for pie with chocolate crust. Obviously.
Who says you can only make pie on special occasions?
Chocolate Pie Crust
- 1 cup whole wheat flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons brown sugar
- ¼ teaspoon sea salt
- ⅓ cup Palm Shortening (or butter)
- 4-5 Tablespoons cold water
- Place flour, salt, cocoa, and brown sugar in a bowl or food processor.
- Stir to combine.
- Add palm shortening or butter.
- Blend until shortening is cut throughout the flour and the mixture resembles crumbs.
- Add cold water until a soft ball of dough has formed.
- Roll dough on a well-floured surface until it is slightly larger than your pie pan.
- Fold dough in half, then in half again.
- Place dough into pie pan and unfold to cover the pan.
- Shape edges as desired.
- Poke crust 4-5 times with a fork to prevent bubbles from forming while baking.
- Bake in a 450 degree oven for 10-12 minutes.
- Allow crust to cool before adding cream filling of choice!
In a couple of days I will share a Peanut Butter Chocolate Chip Pie recipe with you that is simply perfect to fill this Chocolate Pie Crust. In the meantime, I also suggest filling your baked shell with:
- Chocolate Peanut Butter Pie (which sounds like the new recipe I’m about to share, but I promise, it’s altogether different)
- Chocolate Cheesecake Pie
- Vanilla, Chocolate, or Butterscotch Cream Pie (use any of these pudding recipes to fill the Chocolate Pie Crust)
- Peanut Butter Cream Pie (use this pudding recipe to fill the Chocolate Pie Crust)
And by the way, I get my palm shortening from Tropical Traditions. It’s fabulous and healthy. New customers at Healthy Traditions can get free shipping on their first order when you use the code FS10 at checkout!
Raise your hand if after seeing this recipe for Chocolate Pie Crust you just came up with a perfectly good (though random) reason to make a pie.