Easy Nutella Pie Dough
Easy Nutella Pie Dough, a tasty pie crust made with Nutella, Cocoa and ground hazelnuts. The perfect dough for cookies, pies and tarts. Something different, something delicious!
I have been on a Homemade Pie Crust or Pie Dough roll these days. From a Traditional Pie Dough that my Mom would have used, to a Brown Sugar Pie Crust and now to a Classic Italian Crostata Dough dressed up with a little Nutella and some ground hazelnuts!
Recipe Ingredients
- All purpose flour
- Cocoa – unsweetened dutch processed cocoa
- Baking powder
- Sugar – granulated sugar
- Salt
- Butter – cold butter
- Egg
- Nutella
- Hazelnuts – ground hazelnuts
I like to roast the hazelnuts first, roasting brings out the flavor more. To roast them, place on a baking sheet and bake in a pre-heated 350F oven for approximately 6-8 minutes, remove immediately to a clean bowl, don’t leave them on the baking sheet as they will continue to bake and could burn.
How to make a Nutella Pie Dough recipe
In a food processor or in a large bowl, add the flour, cocoa, baking powder, sugar, salt and butter, pulse or mix with a fork until coarse crumbs form. Add the egg, Nutella and ground nuts, pulse or mix with a fork until almost combined. Move to a flat surface and gently knead until the dough is smooth. Wrap in plastic and refrigerate before using.
what are different Types of Pie Dough
- Pate Brisée / shortcrust – This pie crust is thin and flaky and has very little or no sugar. Also known as shortcrust. This dough is usually used for your fruit pies, meat pies and also for quiche. The ingredients for this dough are – flour, cold butter, cold water, and a pinch of salt.
- Cookie Crumb Crust – This pie crust is sometimes baked but usually eaten unbaked. Often used in no bake desserts and cheesecakes. The ingredients for this crust are – cookie crumbs from graham crackers to digestive to oreo cookies and melted butter.
- Pate Sucrée / Italian Crostata Crust – This sweet pie crust is similar to a pâte brisée, but a little less flaky and more cookie like, because it has a higher sugar content and has egg yolks included. Its a tender crust, although it is firm enough to hold the filling of a pie or tart. The ingredients for this crust are – flour, sugar, butter, egg yolk and baking powder.
Tips for baking the Dough
One thing I did learn when you make a fruit pie or any type of pie that may cause a soggy bottom, you have two choices. Add the same quantity of sugar as salt (for instance if the recipe calls for a pinch of salt add a pinch of sugar, or brush the bottom of the pie crust lightly with the white of an egg before baking.
Where did Pie originate?
Pie apparently was invented by the Romans. The first published pie was a “a rye-crusted goat cheese and honey pie”. Sounds interesting.
What can I make with the Nutella dough?
You can make anything from a chocolate pie to a crostata to some delicious mousse tarts. Pretty much anything you can think of!
This Nutella Pie dough is so good you can even use it to make simple cut out cookies. Enjoy!
Easy Nutella Pie Dough
Ingredients
- 1¾ cups all purpose flour
- 3 tablespoons cocoa
- 1 teaspoon baking powder
- ½ cup sugar
- 1 pinch salt*
- ½ cup + 3 tablespoons butter (cold) (154 grams total, if you double the recipe then double this amount)
- 1 large egg
- 2 tablespoons Nutella
- 2 tablespoons ground hazelnuts
*If you use unsalted butter then add ¼ teaspoon of salt.
Instructions
- In a food processor or in a large bowl, add the flour, cocoa, baking powder, sugar, salt and butter, pulse or mix with a fork until coarse crumbs form.
- Add the egg, Nutella and ground nuts, pulse or mix with a fork until almost combined.
- Move to a flat surface and gently knead until the dough is smooth. Wrap in plastic and refrigerate one hour before using. Enjoy!
Notes
How to store the Nutella pie dough
The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it tightly with plastic wrap before storing. The dough can also be frozen, wrap in plastic and place in a freezer bag or an air tight container. It will keep in the freezer for about three months. The dough should be thawed in the refrigerator, then roll it out as per your recipe instructions.Nutrition
Updated from March 7, 2018.
Thank you so much for the recipe, the dough is delicious and I can’t wait to make a pie.
Hi Susan, thanks so much, so glad you like.
Hello! I am making this recipe and so far the dough taste great! I must ask however, at what temperature should this dough be baked at and approximately for how long?
Sorry about that I was going to post a recipe this week, but you can follow the same directions as the Crostata Pie https://anitalianinmykitchen.com/crostata-italian-pie/, which is 350°F for about 25-30 minutes if making a pie. And cookies a little less (15-20 minutes). Hope this helps.