Chocolatey goodness fills a flaky pie crust for the best of both pie worlds.
For the crust:
- 2 1/2 cups | 12.5 ounces all-purpose flour
- 1 teaspoon salt
- 1/4 cup shortening, chilled
- 10 tablespoons unsalted butter, cut into cubes, chilled
- 6–8 tablespoons ice water
For the filling:
- 3 tablespoons unsweetened cocoa powder (not dutch process)
- 1/3 cup brown sugar
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 7 ounces semi-sweet chocolate, roughly chopped
- 2 tablespoons salted butter, cut into cubes
- 1 1/2 teaspoons vanilla
To make the crust:
- Whisk together the flour and salt in a medium bowl.
- Add the chilled shortening and work it with your fingers until you have evenly crumbled pieces.
- Add the chilled butter and working with a pastry blender, cut in the butter until mixture is blended. Leaving little chunks of butter is fine – this will create nice air pockets when baked.
- Add in 4 tablespoons of ice water and toss gently to combine. Continue to drizzle water into mixture until it is fairly cohesive and holds together when gathered and squeezed in your hands.
- Be careful not to add too much water or overwork the dough.
- Divide dough in half, roughly shape into two discs, wrap in plastic, and refrigerate at least one hour.
- To roll out dough, lightly flour a work surface and roll one disc at a time to desired thickness. Use a large round cutter and place discs on parchment lined cookie sheet. Refrigerate at least one hour, remove and roll out discs several more times to produce a thinner crust. Pop back in freezer while making the filling.
To make the filling:
- In a heavy bottomed saucepan, combine cocoa powder, brown sugar, cream, salt and roughly half of the chopped chocolate.
- Over medium-low heat, whisk until melted. Continue cooking on low heat and a gentle simmer, about 5 minutes.
- Remove from heat and add remaining chocolate, cut up butter, and vanilla. Stir until mixture is smooth.
- Set aside to cool (if in a hurry, pop it in the freezer for a few minutes.)
To assemble pies:
- Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment and place four rounds on pan. Using a pastry brush, dab water around the edge of the disc.
- Add 2 tablespoons of chocolate filling to eat round in the center. Fold one side over the filling, pinching edges together. Use a fork to seal the edges. Pop back in the freezer for a few minutes.
- Bake for 20 minutes. Check if crust is golden brown – if not – put back in for 3-5 more minutes.
Keywords: chocolate, chocolate cream filling, hand pies, mini pies