Chocolate Pie Crust
Jazz up your next pie with a chocolate pie crust! Tender and flaky as can be, and the chocolate flavor is off the charts. Follow my easy video tutorial.
How do you like that?! A new video! It’s been so long since I made one, I almost forgot how much fun it can be. Hopefully I’ll be making lots more in the coming months, but for now, a chocolate pie crust video seemed like just the thing for this time of year.
Can you believe it’s less than one week until Thanksgiving? Eep, the countdown is on!
This year I don’t have to host, which is a good thing because my kitchen is torn to shreds with construction at the moment. Funny how a two-day job can stretch to over 4 weeks. But I digress.
Even though I’m not hosting, I will be bringing a dessert. And everyone knows that when it comes to Thanksgiving, it’s all about the pies.
Why not do something a little different though? Who ever said your crust has to be plain Jane. I happen to know the secret to the flakiest pie crust ever, and today we are taking it to the next level by adding CHOCOLATE.
Just think of the possibilities! What if your pumpkin pie had a chocolate crust? Or how about a chocolate crusted pear-cranberry pie? YUM. You could even do a double chocolate pudding pie jobbie, using this homemade chocolate pudding recipe. Or butterscotch!
I’ve got another chocolate pie crust pie idea in the back of my mind, which I hope to share before the big holiday. But for now I just wanted to arm you with this awesome recipe, and an even more awesome technique.
Just those few folds I showed you in the video up there, will guarantee you the FLAKIEST pie crust you’ve ever had. Even my non-dessert loving father-in-law couldn’t get over all those flaky layers! You’ve gotta give this method a try, and definitely, make it chocolate!
Lots more pie ideas on my “Pies & Tarts” Pinterest board!
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Chocolate Pie Crust
- 1 cup (125 g) all-purpose flour
- 1/4 cup (21.5 g) unsweetened cocoa powder, (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
- 2 tablespoons granulated sugar
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 2 tablespoons oil
- 1/4 cup (56.75 g) cold unsalted butter, (half a stick), cut into 1/4-inch slices
- 3 to 5 tablespoons ice water
- Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine.
- Stir in the oil, until the mixture resembles coarse meal.
- Add the butter slices, tossing to coat.
- Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball.
- Chill in the refrigerator for 1 hour.
- On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
- Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate.
- Roll the dough around the rolling pin and transfer to the dish.
- Trim off any excess, then roll and crimp the edge.
I wouldn’t even need to fill this anything….Perfect just as it is!
Have you tried your chocolate pie crust blind baked? And if so, how did you do it?
I tried to blind bake a chocolate pie crust and it was a disaster. It had more sugar in it and the fluting melted and the whole thing stuck to the pan like cement
Thanks Sara R
Yes- I just line it with parchment or foil and place pie weights in the center. I did not have the problem you’re describing.
Hello, Was just wondering how long this would need to be baked for?
That would depend on what you’re using it for. Could you provide some details on what the filling would be?