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Homemade Chocolate Pie Crust Recipe

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.
Unbake Chocolate Pie CrustI 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!

Unbake Chocolate Pie Crust

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.

Flour, sugar, cocoa powder mixture for chocolate pie crust recipe

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.

Processing the ingredients in a food processor to make chocolate pie crustAdd 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.

Checking if the chocolate pie crust dough 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.

Shaping the dough for chocolate pie crust

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.

Rolling out chocolate pie doughPlace 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.

Making chocolate pie crust in a traditional pie dishAlternately, 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.

Cutting chocolate pie dough into shapes for hand piesYou 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.

Homemade Chocolate Pie Crust 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.

For more tips and tricks, check out my post on How to Make an All-Butter Pie Crust with step by step tutorial on how to make pie dough. And then View all pie recipes for inspiration!

Homemade Chocolate Pie Crust 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!

Unbake Chocolate Pie Crust

Chocolate Pie Crust

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.
5 from 4 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 pie dough
Calories: 152kcal
Author: Trang


  • 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.
  • Calories are estimated based on 12 servings.


Serving: 36g | Calories: 152kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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This recipe is for an easy homemade chocolate pie crust that is not made with Oreo. This all-butter chocolate pie crust is perfect for traditional single-crust or double-crust pies, and all the hand pies you can dream up. #wildwildwhisk #piecrust #piedough #piedoughrecipe #piedoughrecipes #pierecipe #pierecipes

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  1. Kay
    May 29, 2020 /

    Hi! Can i use my paddle attachment on my kitchen aid for this Miss Trang? I do not have a food processor in my home. 🙁

    • Trang
      May 29, 2020 /

      Yes, it should work with the paddle attachment, but be careful of overriding because the paddle attachment won’t have the “cutting” motion. You could also do it by hand cutting the butter with a pastry blender, a fork or two butter knife, and knead my hand.

      • Kay
        May 30, 2020 /

        I just found a pastry cutter in our home I’ll try with the paddle first if it doesn’t then I’ll uses the cutter. Thank you Ms. Tray.

  2. Clementine Miller
    April 24, 2020 /

    5 stars
    I just used this recipe to make the crust for an orange merengue pie! It worked perfectly. There was enough left over that I baked a little bit as cookies, and my family loved those too.

    • Trang
      April 25, 2020 /

      Thanks Clementine, so happy to hear the family loved it!

  3. Dallin Everitt
    April 10, 2020 /

    5 stars

  4. Paul
    February 20, 2020 /

    Hello, this recipe looks amazing! However I’m stuck on one little thing. I pulled out my Cuisinart, and I can’t seem to find my plastic attachment for bread/dough. So my question is can I either use the metal piece, it’s two semi circular blades on a plastic middle? Or can I use my KitchenAid 5 quart mixer instead?

    • Trang
      February 21, 2020 /

      Hi Paul, I think the metal blade would cut the butter too fine and it won’t give you the right texture you need for pie dough. You want the pieces of butter still in small chunks so when it melts at high temperature will create pockets and give you flaky layers. The mixer will beat the butter instead of cutting it, not giving you the same texture either. You could make this by hand using a pastry cutter, or a fork, two butter knives, the purpose is to just cut the butter into the flour mixture until pea-size. Then add the water and mix with a spatula or wooden spoon. Or at this point, you could use your mixer with the paddle attachment to help out. I hope this help, let me know if you have any further questions.

      • Paul
        April 21, 2020 /

        Hi again, I meant to respond to this a while ago LOL! OK here’s my dilemma, I actually don’t have a Cuisinart like I thought, it’s another brand, Hamilton Beach. I don’t think this model even has a plastic blade as far as I could tell. Here’s what I’m thinking, and please tell me if I’m wrong. My KitchenAid is one of the higher end models, what if I used the paddle attachment instead of the food processor and put it on one of the lowest settings that turns much slower? I’m thinking maybe I won’t get exactly the consistency you’re suggesting, but I would get a lot closer than just using the metal blade on my food processor or beating at a higher speed on my mixer? Thanks again! And this really does look great I intend to make it this summer on one of my cheat days LOL.

        • Trang
          April 21, 2020 /

          Hi Paul, yes I think you could use the kitchen aid with the paddle attachment. It definitely won’t be the same texture because it won’t give you the same “cutting” action but will work for what you need. Another way that would be very easy is to do it by hand, do you have a pastry cutter? If not you could use 2 butter knives, a large fork to “cut” the butter into the flour and then add water a and lightly mix together by hand. You could even try to do it all by hand, check out my biscuit recipe for the instructions, you can use the same technique to make pie crust by hand.

  5. Rachel Haswell
    November 28, 2019 /

    It will be hard to see when this crust is done due to the dark color. If you could suggest the proper baking time and temperature it would be helpful,
    Thank you and can’t wait to try this!

    • Trang
      November 28, 2019 /

      Depends on how you want to bake it:

      1. If baking by itself before adding no bake filling, 425F about 30 – 35 mins, use pie weight when baking the crust by itself or it will collapse.

      2. If you want to fill it will some sort of custard, parbake it at 425F for about 20 – 25 mins with pie weight, and then remove pie weight and add your custard filling and bake at 350F until your filling is set, cover the edge with foil to avoid burning.

      3. If doing fruit filling, you can bake it as directed per the specific fruit pie recipe you’re using, I typically bake at 425F until the fruit filling is bubbly, about an hour or so, make sure to use crust shield, it’s especially important for this crust because of the dark color, it can burn easily and you may not be able to tell from look.

  6. Katie Casabella
    November 27, 2019 /

    I made this today and it was really beautiful crust to work with, but when I baked it, the sides collapsed in on themselves. What do you think was the problem? Should I have used baking paper and weights? Or should I have chilled it on the pie pan before baking?

    • Trang
      November 27, 2019 /

      Katie, if you bake the crust by itself, definitely need pie weight. What I typically do is line the inside with parchment paper and pour in enough dry bean to hold the sides up.

  7. Michelle K Trejo
    November 27, 2019 /

    I only have salted butter—and hawaiian sea salt—-can i still do?

    • Trang
      November 27, 2019 /

      I recommend unsalted butter so you can control the saltiness of the pie crust. But if you are using salted butter, omit the salt altogether or it will be very salty!

  8. February 4, 2019 /

    5 stars
    So many great tips. Funky freezer odour haha ? Great recipe again

  9. Kenneth Orloff
    January 28, 2019 /

    5 stars
    one could literally enjoy the crust without any filling

    • Angie
      January 28, 2019 /

      Amen to eating it as is! Less calories and fat sans filling! ?

      • Trang
        January 29, 2019 /

        Haha you certainly could! I guess that would be called “air pie”

    • Trang
      January 29, 2019 /

      Haha you certainly could!!

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