Description
This Molten Chocolate Crackle Pie features a flaky, buttery crust with a delicate hint of hazelnut liquor, perfect for creating rich and indulgent chocolate pies with a crackle finish.
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 salted butter pieces until the mixture forms pea-size clumps.
- Add Liquor and Water: Add the hazelnut liquor, if using, to the mixture. Then slowly add ½ cup of cold water, one tablespoon at a time. Continue pulsing until the dough begins to come together into a ball.
- Adjust Dough Consistency: If the dough feels dry and crumbly, add 1-2 additional tablespoons of cold water to achieve a cohesive dough ball.
- Roll Out Dough: Turn the dough out onto a floured surface. Roll it out evenly into two rounds as needed for your pie recipe.
- Use as Needed: The dough rounds can now be used as the base or top crust for your molten chocolate crackle pie or other pie creations.
Notes
- Chill the dough in the refrigerator for at least 30 minutes before rolling out for better texture and ease of handling.
- Hazelnut liquor is optional but adds a subtle nutty flavor to the crust.
- Rolling the dough into rounds ensures even coverage for pie crust assembly.
- This recipe yields enough crust for two 9-inch pie shells.
- Handle the dough minimally to avoid warming the butter and to keep the crust flaky.
Nutrition
- Serving Size: 1/8 of dough
- Calories: 230
- Sugar: 0.5g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
