Pie Crust, Cocoa

Summary: This is the perfect accompaniment for my French Silk chocolate pie, or for any pie that might benefit from an extra bit of chocolaty goodness.

Yield: enough for a thinly-rolled double crust


  • scant 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1½ teaspoons sugar
  • ¼ cup milk
  • ½ cup canola oil


Preheat oven to 375° if you are going to prebake this crust (which you will need to do if you are making the French Silk pie).

In a mixing bowl, whisk together the sifted flour, salt, cocoa powder and sugar. Make a well in the center of the dry ingredients and pour in the milk and canola oil. Stir with a fork until everything is combined for the most part.

Take about 80% of the dough if making a deep-dish pie and roll it out between two sheets of waxed paper. Invert over a 9" pie plate, trimming off any excess that hangs over the sides.

Put a parchment round over the bottom of the crust and then put pie weights or beans on top. Bake for 20 minutes, remove the weights/beans and parchment and bake 4-5 minutes more.