This recipe — borrowed and adapted from Rose Levy Beranbaum’s recipe made with heavy cream, from The Pie and Pastry Bible — makes enough dough for a single 9-inch pie crust.

Steps

1. In a food processor, combine the flour and salt. Add 5 tablespoons of the frozen, cubed butter to the processor bowl and process for 1 to 2 minutes, or until the mixture resembles coarse meal. Add 3 tablespoons of the frozen, cubed butter to the processor bowl and pulse for 1-second intervals, four or five times, until the butter is pea-size.
2. Empty the mixture into a second bowl. Add 5 to 7 tablespoons of heavy whipping cream and, quickly, with a fork or your fingers, combine the flour mixture and cream until a dough forms.
3. Wrap the dough in plastic wrap or place in a zip-lock bag and refrigerate for at least 20 minutes but no more than an hour, or else the dough will be too hard to roll out.
4. Because there is no water in this crust and a lot of fat, it is necessary for this dough to be rolled out between plastic wrap or waxed paper (preferably plastic wrap, as waxed paper tends to create creases in the dough as you’re rolling it out). Roll out the dough with a rolling pin to form a crust that is about 10 inches around and approximately ⅛ inch thick.
5. Place the wrapped, rolled-out dough into the freezer for 2 to 5 minutes, or in the refrigerator for 5 to 10 minutes, to rechill the butter and make the crust easier to pull away from the wrap.
6. Pull the crust away from the wrap on one side and place it gently into a pie plate, then remove the other piece of wrap and press the pie crust into the plate, fluting or crimping the edges as you see fit.
7. Because of the relatively short baking time of the Mexican Chocolate Pie, you should prebake the pie crust. (I suggest you prebake the pie crust for any pie that will spend less than 45 minutes in the oven.) In order to do this, you will need a piece of parchment paper and pie weights, which you can purchase, though dried beans work just as well and can be reused. (Just make sure you do not try to cook them after you have used them as weights.)
8. Preheat the oven to 425 degrees at least 20 minutes before baking. Line the pie crust in the pie plate with the parchment paper and then fill with weights up to the very edge of the pie plate, pushing them well up the sides of the parchment. Bake for 20 minutes. Lift the parchment and weights out of the pie plate. Prick the bottom of the crust lightly with the tines of a fork.
9. Return the pie crust to the oven for 5 to 10 minutes, or until a pale golden brown, checking periodically to make sure the bottom of the crust isn’t bubbling up.