No Roll Chocolate Pie Crust

No Roll Chocolate Pie Crust 1/2 cup unsalted butter 1 1/4 cups all-purpose flour 2 tablespoons unsweetened cocoa powder 2 tablespoons granulated sugar 1/4 teaspoon salt 1 tablespoon + 1 teaspoon ice water Dice butter into small cubes. Place back in the refrigerator. Place flour, cocoa, sugar, and salt in a food processor. Pulse a few times to combine. Add the cold diced butter into the food processor. Pulse a few times until the butter is worked into the flour mixture. Add 1 tablespoon of ice water. Let the food processor run for several seconds, until the dough becomes crumbly. If the dough seems too dry, add 1/2 teaspoon water and pulse a few more times. You can add another 1/2 teaspoon of water as needed. Just make sure it’s not too wet! The dough should be pinchable, but not dry or wet. Pour crumbly dough into a 9” pie plate. Use your fingers to presss across the bottom and up the sides. Chill for at least one hour (or freeze for 10-15 minutes) before baking. If making a baked pie shell for an unbaked filling: poke the very cold crust with the tines of a fork all over the bottom and sides. Bake at 400°F for about 8-10 minutes. Cool, then fill as directed. If making a baked pie, fill chilled pie crust as directed and bake as the recipe directs.