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!
- 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
Preparation time 35mins
Cooking time 35mins
Adapted from simplyscratch.com
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!