Chocolate Pie Crust

Notes

Consider laminating the dough using a folding method instead.
Chill the formed, crimped pie crust longer than 15 minutes to see if that helps the crimp retain its shape.

Ingredients

¼ cup plus 1 Tbsp. Dutch-process unsweetened cocoa powder
3½ tablespoons granulated sugar
1 teaspoon kosher salt
1¼ cups plus 1 Tbsp. all-purpose flour, plus more for dusting
6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
2 tablespoons chilled vegetable shortening, cut into pieces
1 large egg yolk
½ teaspoon apple cider vinegar
1 egg, beaten (optional, for blind-baking)

Steps

Pulse cocoa powder, granulated sugar, salt, and 1¼ cups plus 1 Tbsp. flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
Whisk egg yolk, vinegar, and ¼ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1”-thick disk. Wrap in plastic; chill at least 1 hour.
Roll out disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1” overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
If blind-baking: place a rack in middle of oven and preheat oven to 350°. Line pie with parchment paper or heavy-duty foil, leaving a 1½” overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5–10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)

Source

https://www.bonappetit.com/recipe/bruleed-bourbon-maple-pumpkin-pie