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.
Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate. Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal. Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed. Gather the dough 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). 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.
Note: If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.