Chocolate Pastry Crust


This one is inspired by Martha Stewart. We only changed it a little.


  • 1 1/2 cups flour

  • 1/2 cup sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 ounces unsalted butter, cold, cut into 1 " pieces
  • 3 large egg yolks
  • 1 teaspoon real vanilla


Place flour, sugar cocoa and salt into a food processor and pulse to blend. Add butter and pulse until mixture looks like cottage cheese (10 seconds). Add egg yolks and vanila and process until it begins to hold together (30 seconds). Dump dough onto parchment and shape into ball; then flatten into round disk. Wrap and refrigerate about 1 hour or up to 24. Roll between parchment into round 1.5 inches larger than needed for bottom and sides of pan all around. Slide dough into pie or tart plate with removable bottom fitting into bottom and sides. Leave extra on. Fill with sweet cream cheese pumpkin filling. In the extra dough around the edge of the pan, make 1 inch cuts, one inch apart all the way around. Bend each one inch flap onto top of pie, all the way around. This forms the decorative edge of the pie. Bake following directions for the pie.


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