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This No Roll Chocolate Pie Crust recipe is an all butter pie crust with cocoa powder added – it’s a chocolate pastry crust. Bonus: it’s no roll so it’s a no fuss crust – just mix and press it into the pan!
Just think – your favorite pie recipes…with a chocolate all butter crust. Like…banana coconut pie with a chocolate crust, pumpkin pie, candy pie. You guys, I just. Can’t. Even.
This Chocolate Pie Crust is like a pastry pie crust – not a crushed cookie crust. It’s like eating chocolate pie dough!
I had the idea to make a no roll pie crust. Everyone hates rolling things out, right? Flour, mess, arm workout. Why not just dump the crumbly pie dough into the pie plate and press it in? IT WORKED – no rolling pin needed for this pie. You also don’t have to chill the disk of dough first – you just press it into the plate. Not only does it taste good, but it makes your house smell like a chocolate factory.
Ingredients Needed
- Unsalted Butter: If you only have salted butter you can swap it and omit the added salt. Butter needs to be COLD when making pie crust – dice it and then place it back in the fridge until you’re ready to use it.
- All-purpose flour: Be sure to measure flour correctly so you have a perfectly flakey crust.
- Salt: Just a bit, if using unsalted butter.
- Cocoa Powder: You can use natural unsweetened cocoa powder or Dutch Process cocoa.
- Ice Water: The water needs to be ice cold!
- 9-inch Pie Dish: this recipe is written for this size pie pan.
- Food Processor: Optional, but makes making from scratch crust SO much easier!
How to make Chocolate Pie Crust
- Mix your flour, sugar, salt, and cocoa powder in a food processor. Just pulse it a few times.
- Add one stick of very cold, diced butter.
- Pulse the machine a few times to get it worked into the dry ingredients.
- Then add 1 tablespoon of water and let the machine run for several seconds, adding up to an extra tablespoon (one teaspoon at a time) until the dough comes together like in the photos – it shouldn’t be powdery. It should be able to pinch together.
- Dump the chocolate pie crust dough into a 9-inch pie plate. You can use a plate that’s smaller than 9″ but there is not enough dough for a bigger pie plate.
- Just press the dough into the bottom and up the sides of the plate, easy peasy!! Be sure to chill it for at least an hour (or 10-15 minutes in the freezer) before baking it.
Expert Tips
This no roll chocolate pie crust works for both baked pies and pre-baked crust (filled) pies. If you’re baking a pie (like pecan) just fill the pie crust like you normally would and then bake as directed. If you are making it as a pie crust for a filled pie, like a pudding pie you’ll want to follow the recipe for blind baking pie crust, which involves lining the crust with parchment paper and beans or pie weights and baking before filling.
FAQ
This crust can be made up to 3 days ahead and stored in the refrigerator covered well with plastic wrap. You can also freeze it for several months. For easier freezing, you can freeze the disk of dough before pressing it into the pie plate; thaw before attempting to place in pie dish.
No Roll Chocolate Pie Crust Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter
- 1 ¼ cups (155g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder (or Dutch Process cocoa)
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon salt
- 1-3 tablespoons (15-45ml) ice water
Instructions
- Dice butter into small cubes. Place back in the refrigerator.
- Place flour, cocoa, sugar, and salt in a food processor. Pulse a few times to combine.
- Add the cold diced butter into the food processor. Pulse a few times until the butter is worked into the flour mixture.
- Add 1 tablespoon of ice water. Let the food processor run for several seconds, until the dough becomes crumbly. Add more water, 1 teaspoon at a time, until the dough comes together and is no longer powdery.
- Pour crumbly dough into a 9-inch pie plate. Use your fingers to presss across the bottom and up the sides. Chill for at least one hour (or freeze for 10-15 minutes) before baking.
- To blind bake the pie crust: Chill at least 1 hour. Line the pie crust with parchment paper and fill with beans or pie weights. Bake pie at 400°F for 10 minutes, then remove the weights and parchment (carefully), poke holes in the bottom and sides of the crust, and place it back into the oven until it's cooked through, 10-15 additional minutes. Cool crust before filling.
- If making a baked pie, fill chilled pie crust as directed and bake as the recipe directs.
- Pie crust can be made up to 3 days ahead and stored in refrigerator wrapped well with plastic wrap. It can also be frozen.
can i make the no roll chocolate crust without a food processor ?
This is probably gonna sound dumb, but do you think it would be possible to substitute the butter for some oil, like olive oil or perhaps refrigerated coconut oil would work? Thank you!
Can I pre-bake this crust?
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