Chocolate Pie Crust is a baked, chocolate cookie crust. Perfect for all types of sweet pies!
Chocolate Pie Crust
I like pie, but I’ve never been a huge fan of pie crust. It has always seemed like such a bland, blank slate, begging for flavor! Enter chocolate pie crust! A buttery crust amped up with mega chocolate flavor! Or if chocolate isn’t your thing, try out my amazing sugar cookie pie crust!
Ingredients In Chocolate Pie Crust
- Granulated Sugar
- Brown Sugar- The two types of sugar gives the crust a great cookie like texture and a more complex flavor.
- All Purpose Flour
- Cocoa Powder- I just use regular cocoa powder, because that is what I always have on hand, but if you want an even deeper chocolate flavor, try using a Dutch cocoa powder.
- Baking Soda
- Corn Starch
How To Make Chocolate Pie Crust
Start by pre-heating the oven to 350 degrees.
We are going to make this pie crust just like you’d make cookies. Cream the butter and sugars, add in the went ingredients and then add in the dry ingredients.
The dough should be soft and easy to work with. Think Play-Doh like consistency. If the dough feels too stiff, add a little water. If it is too soft or sticky, add a little flour until the texture feels just right.
Roll the dough into a ball and place in the center of a large piece of parchment paper. Roll the dough away from your body, rotating the parchment paper a little bit each time until the crust is 1/4 inch thick.
Place a greased pie plate face down in the center of the circle. Place one hand on the bottom of the pie tin and slide the other hand under the parchment paper until it is under the pie plate Flip everything over so that the pie tin is right side up with the crust inside.
Carefully remove the parchment paper from the dough and gently shape the pie crust into the tin, being careful to remove any pockets of air.
Cut off any excess dough with a butter knife and crimp the edges with your fingers.
Bake for 12 minutes or until the top of the crust is no longer glossy. But be careful not to overbake! We want a soft and chewy pie crust.
Cool completely before using unless the recipe says otherwise.
Can I Make This Pie Crust Ahead Of Time?
Absolutely! This chocolate pie crust works great baked the day before. Baking it ahead of time can save valuable time and oven space on Thanksgiving! Just make sure to cover the crust completely with plastic wrap to keep it from drying out.
Chocolate Pie Crust
- Preheat oven to 350°.
- In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes or until light (in color!) and fluffy.
- Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until combined.
- Add the flour, cocoa, soda and salt. Mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together.
- The dough should be easy to work with and Play-Doh like consistency. If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.
- Create a ball with the dough and place in the center of a large sheet of parchment paper.
- Roll the dough away from you, rotating the parchment paper a little after ever roll until you have a 1/4 inch thick circle.
- Set the lightly greased pie plate face down in the center of the dough. Then slide a hand underneath the dough with you opposite hand on the bottom of the pie plate. Slowly push up with the hand underneath the dough and then flip everything right side up.
- Carefully remove the parchment paper from the dough and then gently maneuver and move the dough so it is flush with the pie plate. Take care to remove any air bubbles.
- Cut the excess dough off with a butter knife. Crimp the edges with your fingers.
- Bake at 350° for 12- 15 minutes, or until the crust is no longer glossy.Cool completely before using unless the pie recipe states otherwise.
- Cool completely before using unless the pie recipe states otherwise.