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Chocolate Pate Sucree

It's best to roll out this delicate chocolate crust between sheets of lightly floured parchment.

  • prep: 15 mins
    total time: 1 hour 15 mins
  • yield: Makes 1 disk (enough for one 9-inch pie)




  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • Salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 3 tablespoons to 1/4 cup ice water

Cook's Note

Dough can be refrigerated for up to 2 days. Let chilled dough stand for 10 minutes before using.


  1. Step 1

    Pulse flour, sugar, cocoa, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, and drizzle 3 tablespoons ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

  2. Step 2

    Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

Martha Stewart Living, June 2011