How to Make Chocolate Pastry

Name: How to Make Chocolate Pastry
Prep time: 15 min
Total time: 2 h 15 min
Yield: 1 (10") pie crust
Ingredients: 1 ⅓ cups (6 ½ oz/185 g) all-purpose flour; 5 tablespoons unsweetened cocoa powder; ¼ cup (2 oz/57g) granulated sugar; ½ teaspoon salt; ¾ cup (6 oz/170 g) cold Butter; 1 large egg; 2 - 3 tablespoons water

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Excellent

Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings
1 (10") pie crust

How to Make Chocolate Pastry

Naomi Lloyd

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Learn How to Make Chocolate Pastry and unlock the secrets to tender, melt-in-your-mouth deep chocolate pie crust to elevate your desserts!

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Ingredients

Servings

1 ⅓ cups (6 ½ oz/185 g) all-purpose flour
5 tablespoons unsweetened cocoa powder
¼ cup (2 oz/57g) granulated sugar
½ teaspoon salt
¾ cup (6 oz/170 g) cold Butter, diced
1 large egg, beaten
2 - 3 tablespoons water, as needed

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Notes

You can use either regular or Dutch-processed cocoa for this pastry. Check out our Ultimate Guide to the Different Types of Chocolate to understand the nuances of the varieties of cocoa and chocolate used in baking.
You can mix this dough in a food processor if you wish. First, combine the dry ingredients, then pulse in the butter until crumbly, followed by the egg and water until just combined. Briefly knead the mixture into a dough on a work surface, then wrap well and refrigerate.
For recipes that require blind baking, fill a lined tart pan with parchment and pie weights and bake at 375°F (190°C) for 15 minutes, then remove the parchment and weights and continue baking until done, about another 5 to 10 minutes.
In addition to the recipes linked above, try Chocolate Pastry with my French Walnut- Caramel Tart or Creamy Coconut Custard Tart for a nice contrast.