Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so easy and chocolaty!
I have an idea. Take all of your (okay so maybe not all of them) favorite fall pies and swap out its regular pie crust for chocolate one!
Can’t ya just picture it? Pecan pie with a chocolate pie crust- ding! Pumpkin pie with a chocolate pie crust- DING-DING! Winner-winner let’s have pie for dinner?!
To Make This Chocolate Pie Crust You Will Need:
- unbleached all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- kosher salt
In the bowl of your food processor measure and add 1-1/8 cup all-purpose flour 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar (granulated or powdered), 1/2 teaspoon kosher salt into the bowl of your food processor. Basically this is my regular pie crust with a wee bit of cocoa and sugar.
I swear it’s not complicated. It’s pretty much fool-proof. Hey if I can do it, you can do it.
I probably should have pulsed this first before adding 1 stick of diced, ice cold unsalted butter, but I was overly eager and excited to make a chocolate crust that I just plowed forward without even thinking. This wasn’t the first of the many times I did this throughout the day.
Either way I pulsed the bejesus out of it until the butter was the size of small peas.
Then with the food processor on, I slowly poured in a few tablespoons of ice-cold water.
I stopped my processor when large wet clumps started to form.
The consistency should remind you of play dough. Now who sees the heart?
Pat it into a disc…
…and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. Then just pop it into the fridge to chill for 30 minutes.
Once it’s chilled, unwrap it and let it sit for 8-10 minutes on a clean, lightly floured surface.
Using a rolling pin, slowly roll out the dough until it is about a quarter of an inch thick… I think. I should really invest in a ruler. But honestly it doesn’t have to be perfect.
I set the tart or pie plate on the dough to check that it will fit.
Then I roll up the dough onto my rolling pin.
And carefully drape it over the pan.
With your fingers press the dough so it forms to the pan.
Then gently roll the rolling pin over top so the tart pan literally will trim the dough itself.
If you’re making a pie, you can simply trim off any excess leaving an inch overhang, fold the dough under and with your fingers, crimp the edge.
Follow the pie recipe baking instructions wether the blind bake or not.
Chocolate Pie Crust
- 1⅛ cup unbleached all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar, granulated or powdered
- 1/2 teaspoon kosher salt
- 1/2 cup ice cold unsalted butter, cut into pieces
- 2-3 tablespoons cold water
- Combine the flour, cocoa, sugar, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of the water (no ice) at a time (about 2-3 total tablespoons depending), 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.
- 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 Can you even imagine?
- If you don't have a food processor, simply add the dry ingredients into a bowl. Cut in the butter with a pastry blender and slowly add in the cold water, mixing with a spatula until incorporated.
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