Chocolate Pate Sucree

Directions

1. 1
   Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine.
2. 2
   Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds.
3. 3
   Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
4. 4
   Turn dough out onto a lightly floured surface, and form into a disk.
5. 5
   Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.
6. 6
   Make the recipe as directed, adding 2 teaspoons of freshly grated orange zest and 1 teaspoon freshly grated lemon zest with the dry ingredients.
7. 7
   To make a crimped edge, line a pie plate with dough.
8. 8
   Trim the overhang to 1 inch.
9. 9
   Using the thumb and forefinger of one hand, push with the thumb of the other hand, crimping; continue around crust.
10. 10
    Use the tines of a fork to crimp a single-crust pie and to make a seal for a double crust.
11. 11
    To make a braided edge, cut 12-inch-long, 1/4-inch-thick strips of dough; braid them.
12. 12
    Brush the crusts edge or the bottom of the braids with water; gently press the braid around the pie plates rim.
13. 13
    Trim.
14. 14
    To make designs, use cookie and aspic cutters, then attach the cutouts to the crust with water.
15. 15
    To make a lattice top, roll out the crust.
16. 16
    Using a fluted pastry wheel, make 1/2- to 3/4-inch-wide strips, about 12 inches long.
17. 17
    Lay the strips, spaced 1 inch apart, across the filling.
18. 18
    Fold back every other strip almost to the edge, then lay a strip perpendicular to them at the folds.
19. 19
    Return the folded strips.
20. 20
    Fold back the remaining strips; arrange another perpendicular strip.
21. 21
    Continue until the lattice is formed.
22. 22
    Using a fork, seal the strips to the edge.
23. 23
    For a shiny crust, brush it with a mixture of 1 egg and 2 tablespoons heavy cream.