The Pie Notes

A celebration of life with a touch of sweetness

Tag: pie dough

Something for Your Sunday – Chocolate Hazelnut Pie

Chocolate. Hazelnuts. Pie.

Chocolate Hazelnut Pie full


Good combination, right?

I thought so, since Nutella is my absolute favorite food in the world.

If you don’t like luscious gooey chocolatey nutty goodness, it may be best that you exit this post at this time.

The thing is, I ate all the Nutella a while back and haven’t gotten around to restocking the pantry with more.

But we did have hazelnuts and chocolate chips! It’s all about making do with what you have.

This recipe is an incredibly easy “one-bowl filling”.

I made my favorite Pate Brisee pie dough as the sturdy, buttery, and flaky foundation.

Pate Brisee unbaked

And the best part is that the recipe makes two 9-inch dough rounds, so I just froze the other one for a rainy day.

The original recipe for this pie calls for bittersweet or dark chocolate chips, but I used semisweet and didn’t think it was overly sweet; however, milk chocolate would probably bring way too much sweetness to the table. Just go with whatever you have stashed away in your pantry and I’m sure it will be a success!

Chocolate Hazelnut Pie half

The best way I can describe this pie is like pecan pie’s sophisticated cousin. The chocolate chips melt with the corn syrup (the main ingredient in pecan pie) and the hazelnuts impart a nutty, earthy, almost exotic flavor. Make sure they’re still a little chunky when you add them to the filling. You want that crunchy texture.

I like this recipe because I prefer to save pecan pie for the fall, namely Thanksgiving. Well folks, as much as I would love for a cool breeze in this Southern heat, it is not happening any time soon. Although, I have been hearing Christmas music on the radio for the past couple days which blows my mind. I used to think that playing those songs before Thanksgiving was odd. They are taking “Christmas in July” to a whole new level.

Anyways, here is an all-year-round pie for you! You can listen to Michael Bublé Christmas while you’re eating a slice – you know you want to.


Chocolate Hazelnut Pie 1

Chocolate Hazelnut Pie 2

This one is going straight in my recipe box.


I’ll leave you on that note. Pie awaits me…

Chocolate Hazelnut Pie close up

Chocolate Hazelnut Pie

We’re Talking Dough.

Today, I want to talk about the best pie dough. Ever.

It is the first pie dough I ever made. It has never steered me wrong. I got a little experimental the past couple years, branching out and trying different recipes with more ingredients that supposedly make it better.

But no.

A word of advice: Simple is better.

In all aspects of life.

Thank you, Martha Stewart, for introducing me to pate brisee back when I was a freshman in high school.

All it consists of is butter, all-purpose flour (not fancy cake flour), salt, sugar, and ice water.

Easy enough?

A few things to remember when you’re making pastry dough:

1. Keep your ingredients COLD. Don’t go crazy and freeze your ingredients and equipment, but make sure that after you cube your butter you stick it back in the fridge to firm up. It’s important for a nice flaky crust that won’t fall apart!

2. I’m just going to say it, and some won’t agree — don’t use a food processor. I’ve used it before, and the crust turned out tough and chewy. I’m sure it can be done with great finesse (I’m talking to you, Martha) but it’s not the same. And maybe it’s just because my favorite part of making pie is making the crust by hand. It’s a truly calming experience. Even when it doesn’t turn out perfectly, it’s all about the love that you’re putting into it. Nobody cares what it looks like, they just want to eat it!

So how do you make it by hand? With a pastry cutter.

pastry cutter

It works by cutting the cold butter into the dry ingredients and blending them into a coarse mixture.

This, and only this, is the reason I have biceps. Most notably, a right bicep.

So if you missed a workout, make pie dough. Problem solver right here!

Back on track. After you cut the ingredients together, leaving pea-sized chunks, add your ice water one tablespoon at a time. Switch to a wooden spoon at this point, because you don’t want to break up any more butter.

3. And now, feel the dough. Be the dough. You are the dough. (Miss Congeniality quote there, sorry.) It should still look pretty dry, but hold together when you squeeze it. I went for a long time adding water until it looked like a perfectly uniform ball of dough. It was harder to roll out and wasn’t flaky. Don’t over-mix it once you reach the right consistency.

4. As far as chilling, I used to wrap the flat discs in plastic wrap, but it was extremely irritating trying to rip a piece off the roll with my floury, sticky hands. Now I use plastic sandwich bags. Life saver. Gather half the dough and gently press it together, forming a ball. Pop it into the bag and press down, forming about a 1/2 inch thick disk. I try to press together the cracked edges so it is easier to roll out. Make it look as uniform as possible. Chill the two disks for, say, 30 minutes. An hour would be nice, too.

5. Here comes the scary part for most of us – rolling out the dough. One remark I must make:


Seriously, stand up straight, get the rolling pin in your hand, toss some flour on the board and go at it! Just DO it. If you act like you’re scared, the dough will sense it and it just won’t work.

Work quickly so it doesn’t warm up too much.

Lightly flour everything – the board, the rolling pin, the top of the dough, maybe even your cheeks if you want to really get into it.

Starting in the middle, roll away from you, then turn counterclockwise about 45 degrees, not back and forth. It’ll shrink if you do that. Constantly move it, rotate it, whatever you have to do. If the edges crack, patch it up with some water and extra dough. No big deal! I usually roll it until I can place my pie plate upside down over it and there is about 2 inches of extra dough around the sides.

Now using the rolling pin, transfer it to the pie plate by rolling the dough around it and unroll it into the pie plate. Don’t stretch the dough. Gently press the inside, making sure the dough is touching the plate. Now trim the edges with scissors or a knife, leaving about a 1 inch overhang. Tuck the edges underneath so that it is even with the edge of the plate. Now you can crimp using your fingers, a fork, a spoon, or just leave it plain. Let it chill in the fridge until you fill it. Or you can freeze them for up to one month. Just let them thaw in the fridge before you use them.


And there you have it! Pie dough made easy.

One more trick for you. I’m on a roll.

You’ll probably have a bit of leftover dough, but don’t throw it away! Roll it back out and cut into 1 inch strips, then place on a baking sheet. Sprinkle with cinnamon sugar and bake at about 400 degrees (or whatever temp your pie is baking at) until golden brown, about 5-10 minutes.

They are absolutely incredible. It really highlights the simplicity of the buttery, FLAKY crust and will hold you over until you can slice into the pie!

I hope these tips have encouraged you to try making your own pie dough or perfecting your own recipe. Most importantly, have fun while doing it!

Happy dough-making!

Pate Brisee


© 2018 The Pie Notes

Theme by Anders NorenUp ↑