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No Roll Chocolate Pie Crust in a glass pie plate
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4.77 from 17 votes

No Roll Chocolate Pie Crust

This easy No Roll Chocolate Pie Crust starts with my all butter crust recipe and adds chocolate! Plus, it's NO ROLL! No mess, just press and bake!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 12 servibgs
Calories: 186kcal
Author: Dorothy Kern
Cost: $5


  • 1/2 cup unsalted butter
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon + 1 teaspoon ice water


  • 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. If the dough seems too dry, add 1/2 teaspoon water and pulse a few more times. You can add another 1/2 teaspoon of water as needed. Just make sure it’s not too wet! The dough should be pinchable, but not dry or wet.
  • Pour crumbly dough into a 9” 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.
  • If making a baked pie shell for an unbaked filling: poke the very cold crust with the tines of a fork all over the bottom and sides. Bake at 400°F for about 8-10 minutes. Cool, then fill as directed.
  • If making a baked pie, fill chilled pie crust as directed and bake as the recipe directs.



Serving: 1serving | Calories: 186kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1242mg | Fiber: 1g | Sugar: 3g