This homemade Chocolate Pie Crust is the chocolate version of my go to all-butter pie crust. It is very easy to make, with ingredients that you most likely already have on hand. It can be used for traditional single-crust or double-crust pies, and all the hand pies you can dream up.
I love a basic recipe that you can refer back to time and time again to create a whole list of different treats all year long. A homemade pie crust recipe is one of those, and in this post, I’m set out to make a chocolate version. This Chocolate Pie Crust recipe is just as simple, and versatile. Use it in this Chess Pie Tart or this Cookies Bomb Pie instead of a regular pie crust for a fun chocolaty taste!
How to Make Chocolate Pie Crust
I use cocoa powder to add chocolate flavor in my homemade chocolate pie crust. You can use either natural cocoa powder or dutch processed cocoa powder, but note that dutch processed will give a deeper chocolate flavor. Mix or sift the cocoa powder together with flour, sugar and salt before adding butter.
Processing the Ingredients
You can make pie dough by hand with a mixing bowl and a pastry cutter. But the easiest and quickest way is to use a food processor fitted with the plastic dough blade. Add cubed, cold butter straight from the refrigerator to the flour mixture. Pulse to mix until butter pieces are no smaller than pea and bean size.
Add only as much water as needed to get the dough to form, between four to five tablespoons will be enough for this pie dough. This is slightly more than needed for the regular pie dough due to the addition of cocoa powder. Check by grabbing a chunk of dough with your fingers and press it together. If it holds, it is ready.
Forming the Dough
Line your cutting board/counter with a piece of plastic wrap and dump the dough on to the plastic wrap. Use the plastic wrap to gather the dough into a ball and shape it into a disk. This way you don’t need to add extra flour in this step. Now let it rest at least one hour in the fridge or overnight if you are prepping ahead.
Forming the Pie Crust or Shapes
When you’re ready to make the pie crust, take the dough out of the fridge and roll it into a circle about 2” larger than your pie dish. Use flour or a mixture of flour and cocoa powder to keep the dough from sticking to the counter when rolling.
Place the pie dough into the pie dish and trim off the excess, but be sure to leave a bit of dough hanging over the side so you can form a decorative rim by fluting the edges. Once you form the pie crust in the dish, you can freeze it quickly before baking or store it in the freezer until you are ready to use it.
Alternately, you can roll the dough out between 1/8” to 1/4” and cut it into shape to make hand pies, pop tarts, stuffed pie cookies and so many other delicious treats. Stay tune for next week recipe, I’ll turn this chocolate pie crust into some delicious chocolate strawberry hand pies.
You can keep premade pie dough in the fridge for up to a week, or freeze for several months. When freezing pie dough, make sure to double wrap and put it in a zip loc bag as well to prevent the dough from absorbing funky freezer odor. You will need to thaw the dough before rolling.
I also like to shape the pie dough in the pie dish ahead of time. I used to freeze both dough and dish all the way until I need to bake, but my favorite pie dish started to show some cracking, most likely from extreme temperature change from freezer to oven. So now I would shape it in a pie dish, give it a good freeze, pop it out and wrap it really good for safe keeping until I need to impress my guests at a dinner party.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 4 - 5 tablespoon cold water
- Extra flour for rolling
- Add flour, cocoa powder, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
- Use this chocolate pie dough as you would a regular pie dough. Roll it out into a circle about 2” larger than your pie dish for a traditional pie. Or roll it out between 1/8” to 1/4” and cut into shapes for hand pies.
You can use either natural cocoa powder or dutch processed cocoa powder. However, dutch processed will give a deeper chocolate flavor.
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