Chocolate Pie Crust

INGREDIENTS:

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

2 tablespoons oil

1/4 cup (half a stick) cold unsalted butter, cut into 1/4-inch slices

3 to 5 tablespoons ice water

DIRECTIONS:

Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine. Stir in the oil, until the mixture resembles coarse meal. Add the butter slices, tossing to coat. Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball. Chill in the refrigerator for 1 hour.
On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate. Roll the dough around the rolling pin and transfer to the dish. Trim off any excess, then roll and crimp the edge.