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Chocolate Pie Crust

Categories: Pies & Tarts

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  • 1 1/4 c. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. kosher salt
  • 1/4 c. cocoa powder
  • 1 Tbsp. granulated sugar
  • 3-4 Tbsp. ice water as needed
  • 10 Tbsp. butter (cold & cut into bits)


Place flour, cocoa powder, Clabber Girl Baking Powder and salt in the bowl of a food processor and process for a few seconds to combine.

Add the butter pieces to the flour mixture and process until the mixture resembles coarse meal, about 10 seconds

Add the ice water in a slow steady steam, pouring it through the feed tube with the machine running, just until the dough holds together.

Gather up the dough and form into a disc, wrap in plastic wrap and refrigerate until chilled but not hard, 1-2 hours.

On a lightly floured work surface, roll out the dough into a 1/8 inch thick round (rolling pin).  Transfer to a 9-inch pie dish, trimming (paring knife) the excess dough around the rim ½ inch from rim, tuck in edges to make crust.  Set in fridge until needed.