Description
Molten Chocolate Crackle Pie features a flaky, tender crust made with a simple combination of flour, cold butter, and a touch of hazelnut liquor for extra depth. This versatile pie dough can be used to create decadent chocolate pies or other filled pastries, offering a delightful crackle and melt-in-your-mouth texture.
Ingredients
Units
Scale
Pie Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 2 tablespoons hazelnut liquor (optional)
- 1/2 cup cold water (plus 1-2 tablespoons additional if needed)
Instructions
- Combine Dry Ingredients and Butter: In a food processor, add the all-purpose flour, kosher salt, and cold butter pieces. Pulse the mixture until it forms pea-sized clumps, ensuring the butter is evenly distributed for a flaky texture.
- Add Liquor and Water: Pour in the hazelnut liquor if using. Slowly add cold water, one tablespoon at a time, pulsing after each addition, until the dough starts to come together into a ball. If the dough feels dry and crumbly, add an extra 1-2 tablespoons of water as needed.
- Shape the Dough: Remove the dough from the processor and turn it out onto a floured surface. Gently roll the dough into two even rounds. These are now ready to be used as pie crust for your desired recipe.
Notes
- Use chilled ingredients to ensure a flaky crust.
- Do not overwork the dough to avoid toughening the crust.
- Hazelnut liquor is optional, but it adds a nice nutty flavor.
- If you are not using the dough immediately, wrap tightly and refrigerate for up to 2 days or freeze for up to 1 month.
- Roll dough between sheets of parchment paper for easier handling if desired.
Nutrition
- Serving Size: Per 1/8 of dough (approximate)
- Calories: 180
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
