Chilli Chocolate Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 200°C. In a large mixing bowl, combine the flour, cold butter, salt, and confectioner's sugar. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use a food processor if you prefer a smoother pastry.

2. 2

   Gradually add the cocoa powder, dark chocolate chips, chilli powder, paprika, garlic powder, onion powder, and black pepper to the flour mixture. Mix until well combined.

3. 3

   Add the melted butter, eggs, and water to the mixture. Mix until a dough forms.

   Tip: If the dough is too dry, add a little more water. If it's too wet, add a little more flour.

4. 4

   Divide the dough in half. Roll out each half into a thin circle, about 3mm thick. Place one circle into a 23cm pie dish. Trim the edges and prick the bottom with a fork.

   Tip: Use a rolling pin to get a smooth, even crust.

5. 5

   Repeat the process with the second half of the dough. Place the second crust on top of the filling and trim the edges. Crimp the edges to seal the pie.

6. 6

   Prick the top crust with a fork to prevent it from bubbling up during baking.

   Tip: Use a pastry brush to apply a little water to the edges of the crust before sealing the pie.

7. 7

   Bake the pie for 35 minutes. Reduce the oven temperature to 180°C and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the filling is set.

8. 8

   Remove the pie from the oven and let it cool for 10 minutes before serving.