Homemade Chocolate Pie Crust

Switch up your pie crust by making this flaky chocolate pie crust! Great for cherry pie, double chocolate pie or even coconut pie!

Photo by Denise W.
Adapted from simplyscratch.com

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

1

pie crust

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

1

servings

Adapted from simplyscratch.com

Ingredients

  • 1/8

    cup all-purpose flour

  • 2

    tablespoons unsweetened cocoa powder

  • 2

    tablespoons sugar, granulated or powdered

  • 1/2

    teaspoon kosher salt

  • 1

    stick ice cold unsalted butter, cut into pieces 2

  • 3

    tablespoons cold water

Directions

Combine the flour, cocoa, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of water at a time, pulsing after each addition until it forms in to large clumps and resembles coarse wet sand. Form into a round disc and wrap into plastic wrap or place into a quart-size re-sealable bag. Refrigerate for 30 minutes to let it rest. Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan. If making a pie, trim the edges and leave an inch overhang. Fold the inch overhang underneath to form a rim and crimp with fingertips. Bake according to your pie directions. Note: For some fun try adding in a 1/4 teaspoon of vanilla, cinnamon and a pinch of cayenne for a Mexican hot chocolate pie crust!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: