Description
This Molten Chocolate Crackle Pie recipe features a tender, flaky pie crust made from scratch with a delightful hint of hazelnut liquor. The dough is quick to prepare in a food processor, yielding crisp rounds perfect for creating a decadent chocolate pie with a beautiful crackled top. Ideal for chocolate lovers seeking a homemade pastry base that is both rich and buttery.
Ingredients
Scale
Pie Dough
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 sticks cold salted butter, cut into ½ inch pieces
- 2 tablespoons hazelnut liquor (optional)
- ½ cup cold water, plus 1-2 tablespoons additional if needed
Instructions
- Combine Dry Ingredients and Butter: In a food processor, combine the all-purpose flour, kosher salt, and cold salted butter pieces. Pulse the mixture until it clumps together forming pea-size balls, which signals proper incorporation of the butter.
- Add Liquids: If using, add hazelnut liquor to the mixture. Gradually add cold water, one tablespoon at a time, pulsing between additions until the dough just comes together and forms a ball. If the dough feels dry, add an extra 1-2 tablespoons of cold water as needed.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Roll the dough into two rounds, which can then be used according to your pie assembly instructions or recipe requirements.
Notes
- Keep the butter cold to ensure a flaky crust texture.
- Adding hazelnut liquor enhances flavor but is optional.
- Work quickly to prevent the dough from warming to maintain flakiness.
- The dough can be wrapped and chilled if not used immediately.
- Adjust water carefully to avoid a sticky or dry dough.
Nutrition
- Serving Size: 1 pie crust round (approx.)
- Calories: 350
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
