Description
Molten Chocolate Crackle Pie features a flaky, buttery crust with a slightly sweet and nutty flavor from hazelnut liquor. This versatile pie crust recipe is perfect for decadent chocolate fillings or any dessert pies requiring a tender, melt-in-your-mouth pastry shell.
Ingredients
Scale
Pie Crust Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 sticks cold salted butter, cut into ½ inch pieces (1 cup or 226 grams)
- 2 tablespoons hazelnut liquor (optional)
- ½ cup cold water, plus 1-2 tablespoons as needed
Instructions
- Combine dry ingredients and butter: In a food processor, add the all-purpose flour, kosher salt, and cold, cubed butter. Pulse the mixture until it clumps together forming pea-sized balls, ensuring the butter is evenly distributed for a flaky texture.
- Add hazelnut liquor and water: Pour the hazelnut liquor into the flour and butter mixture if using. Then, gradually add ½ cup cold water, one tablespoon at a time, pulsing after each addition until the dough just comes together to form a ball. If the dough feels too dry and crumbly, add 1-2 more tablespoons of cold water to help bind it.
- Shape and chill dough: Turn the dough out onto a lightly floured surface. Gently knead if needed to bring it fully together. Then, roll out the dough into 2 rounds of desired thickness. Wrap each round in plastic wrap and refrigerate before using for best results in your pie recipes.
- Use the dough as directed: This dough can now be used as the base for your Molten Chocolate Crackle Pie or other dessert pies, following your pie filling instructions and baking accordingly.
Notes
- Ensure the butter and water are very cold to achieve a flaky pie crust.
- If you prefer a non-alcoholic dough, simply omit the hazelnut liquor and replace it with an equal amount of cold water.
- Work quickly when combining ingredients to prevent the butter from melting.
- Chilling the dough for at least 30 minutes before rolling improves texture and handling.
- Use immediately or store wrapped in plastic wrap in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 pie crust round (about 1/2 of total dough)
- Calories: 540
- Sugar: 0g
- Sodium: 370mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
