Chocolate Pie Dough
Rich chocolate pie dough that’s easy to make and perfectly tender, an ideal homemade crust for cream pies, fruit fillings, and chocolate desserts.
Servings: 2 crusts
Calories: 1186kcal
Ingredients
- 2 cups all purpose flour
- ¼ cup unsweetened dutch processed cocoa
- ¼ cup granulated sugar
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- ¾ cup butter (cold and cubed)
- 5-7 tablespoons very cold water
Instructions
- In a large bowl or food processor sift in the flour and cocoa powder, add the sugar and salt and whisk to combine. Add the butter and combine or pulse to form coarse crumbs. Add the water one tablespoon at a time and combine or pulse to bring the dough together.
- Move the dough to a lightly floured flat surface and gently knead to form a compact dough ball. Wrap in plastic and chill one hour before using. Enjoy!
Notes
Chocolate pie dough can be made ahead and stored wrapped tightly in the refrigerator for up to 2 days. Let it sit at room temperature for a few minutes before rolling so it softens slightly.
Wrap the dough well and freeze for up to 2 months. Thaw it overnight in the refrigerator, then let it rest briefly at room temperature before rolling.
Roll the dough out and gently fit it into the pie plate, then freeze it uncovered until firm. Once frozen, wrap the pie plate tightly with plastic wrap or foil and return it to the freezer for up to 2 months. When ready to use, bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition
Calories: 1186kcal | Carbohydrates: 127g | Protein: 16g | Fat: 72g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 183mg | Sodium: 574mg | Potassium: 318mg | Fiber: 7g | Sugar: 26g | Vitamin A: 2127IU | Calcium: 54mg | Iron: 7mg | Phosphorus: 234mg