Chocolate Pie Crust

Recipe by PJ Hamel

When you want your favorite nut or cream pie filling to rest in a chocolate crust, nix the chocolate graham crackers and try this cocoa-enhanced pastry crust. With all the attributes of a classic flaky crust, it adds deep-dark chocolate flavor to every bite. Our thanks to Erin McDowell, whose flavored pie dough blog post inspired this recipe.

10 mins
10 mins
single crust for a 9" to 10" pie
Chocolate pie dough rolled out and laid into a pie pan


  1. Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below).

  2. Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely; leave some of it in pea-sized lumps.

  3. Add 4 tablespoons of the water, then enough additional water to just bring the dough together; it should be cohesive, but not sticky.

  4. Shape the dough into a disk, and chill until you're ready to use it.

Tips from our Bakers

  • Compared to a typical chocolate cookie crust, this pastry crust is chocolate-forward, one most suited to adult tastes and as a counterbalance to very sweet filling (think pecan pie). Adding 1/2 cup sugar makes a crust whose sweetness is about the equivalent of the cookie part of an Oreo cookie; in other words, barely sweet. If you prefer a sweeter crust, continue adding sugar to taste.