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