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.
Prep Time15 mins
Total Time15 mins
Servings: 1 pie dough
- 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