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Chocolate Pie Pastry

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 1-9" pie


This Chocolate Pie Crust is a like a chocolate cookie baked in a pie tin! It’s a chocolate variation on a classic Pâte Sucrée. Perfect for cream pies or custards!


  • 1 cup (120) all-purpose flour 
  • 1/4 cup (28 grams)  unsweetened cocoa powder
  • 1/2 cup (56 grams) powdered sugar
  • pinch salt
  • 1/2 cup (113 grams) unsalted butter, cold
  • 1 large egg


  1. Add the flour, cocoa powder, powdered sugar and salt to the bowl of a food processor.
  2. Pulse until combined.
  3. Add in butter and pulse 7 times.
  4. In a small bowl whisk together the egg.
  5. With the motor running pour in the egg and let process until the dough forms together into a cohesive ball.
  6. Scrape the dough from the bowl and place in a piece of plastic wrap and form into a disk and wrap tightly.
  7. Using a rolling pin roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
  8. Refrigerate for at least 2 hours, but preferably overnight.


To make gluten-free, substitute in a 1-1 All-Purpose Gluten-Free Flour with xantham gum, such as 1-1 King Arthur Flour or Bob’s Red Mill

Keywords: chocolate pie crust, chocolate crust