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Super-Simple Chocolate Pie Crust

Food Contributor
Photography by: Steven Karl Metzer

It's as easy as adding sugar and cocoa to your pastry dough, but the result has a major wow factor for both looks and taste.

Using chocolate pie dough adds a colorful, delicious, and unexpected element to your favorite pie. Below is a super-simple recipe for a buttery, flaky chocolate pie dough. Best of all, it functions the same as most butter-based pie doughs and can be par-baked, blind-baked, or fully baked with filling inside.

Give it a try; the chocolate lovers in your life will thank you.

Photography by: Steven Karl Metzer

Super-Simple Chocolate Pie Dough

Yield: Makes one 9-inch deep-dish pie shell


2 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

3 tablespoons granulated sugar

6 ounces unsalted butter, cold and cut into small cubes

1/3 cup brewed coffee, cold


Photography by: Steven Karl Metzer
Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate.
Photography by: Steven Karl Metzer
Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.
Photography by: Steven Karl Metzer
Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed.
Photography by: Steven Karl Metzer
Gather with your hands and knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for at least 45 minutes (or up to two days).
Photography by: Steven Karl Metzer

Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.

Cook's note: If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.

Note: Contributor recipes are not tested by the Martha Stewart test kitchen. 



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