Chocolate Pie Pastry Dough

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Try a rich chocolate crust instead of a regular flaky crust. It will enhance any berry or pumpkin-type pie.


Chocolate Pecan Bourbon Pie Tip

Pre-baking is needed when making a pie that does not require the filling to be baked in the pie (such as Lemon Meringue) but the crust needs to be baked prior to adding the filling. To pre-bake: Preheat the oven to 350°F (180°C). Prick bottom and sides of pie shell with tines of fork. Bake until light brown, 15 to 20 minutes. Check crust about halfway to see if crust is puffing up. If it is, prick bottom crust with a fork or pat down with scrunched-up paper towel. Return to oven to finish baking.

Cooking Methodbaking



Total Timeunder 2 hours

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturechocolatey

Type of Dishdessert, pie


  • 1½ cups all purpose flour (375 mL)
  • 2 tbsp unsweetened Dutch-process cocoa powder, sifted (25 mL)
  • 1 tbsp granulated sugar (15 mL)
  • ¼ tsp salt (1 mL)
  • ½ cup vegetable shortening, cut into small pieces (125 mL)
  • 3 to 4 tbsp ice water (45 to 60 mL)
  • Blending fork


In a large bowl, using a blending fork, blend together flour, cocoa, sugar and salt. Add shortening and blend until dough resembles coarse crumbs.

Add ice water, by spoonfuls, while tossing mixture with fork. Add only enough water to make dough stick together. Press dough into a ball. Flatten into a disk and wrap with plastic wrap. Refrigerate until firm enough to roll out for your pie, about 20 minutes.

Fill and bake according to recipe directions.



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