Chocolate Pastry
Servings: 9-inch (23 cm) single-crust pie with lattice top
Ingredients:
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1-1/4 cups (300 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water
Preparation:
In large bowl, sift together flour, cocoa, sugar and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.
In liquid measure, whisk together egg yolk and vinegar. Add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture; using fork, briskly stir until dough holds together. Gather dough and press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
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