Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so unfussy and chocolaty!

I have an idea. Take all of your (okay so maybe not all of them) regular fall pies and swap out its regular pie crust for chocolate one!

Can’t ya only picture it? Pecan pie with a chocolate pie crust- ding! Pumpkin pie with a chocolate pie crust- DING-DING! Winner-winner let’s have pie for dinner?!

For this Chocolate Pie Crust Gather:

unbleached all-purpose flour
unsweetened cocoa powder
granulated sugar
kosher salt

In the bowl of your food processor measure and add 1-1/8 cup all-purpose flour 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar (granulated or powdered), 1/2 teaspoon kosher salt into the bowl of your food processor. Basically this is my regular pie crust with a wee bit of cocoa and sugar.

I swear it’s not complicated. It’s pretty much fool-proof. Hey if I can do it, you can do it.

I probably should have pulsed this first before adding 1 stick of diced, ice cold unsalted butter, but I was overly eager and excited to make a chocolate crust that I simply plowed forward without even thinking. This wasn’t the first of the many times I did this throughout the day.

Either way I pulsed the bejesus out of it until the butter was the size of small peas.

Then with the food processor on, I slowly poured in a few tablespoons of ice-cold water.

I stopped my processor when large wet clumps started to form.

The consistency should remind you of play dough. Now who sees the heart?

Pat it into a disc…

…and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. Then only pop it into the fridge to chill for 30 minutes.

Once it’s chilled, unwrap it and let it sit for 8-10 minutes on a clean, lightly floured surface.

Using a rolling pin, slowly roll out the dough until it is about a quarter of an inch thick… I think. I should truly invest in a ruler. But honestly it doesn’t have to be dependable.

I set the tart or pie plate on the dough to check that it will fit.

Then I roll up the dough onto my rolling pin.

And carefully drape it over the pan.

With your fingers press the dough so it forms to the pan.

Then gently roll the rolling pin over top so the tart pan actually will trim the dough itself.

If you’re making a pie, you can simply trim off any excess leaving an inch overhang, fold the dough under and with your fingers, crimp the edge.