Gluten Free Chocolate Pie Crust
A gluten free chocolate pie tart crust made with the pâte sablée method for a smooth, tender, cocoa-rich shell that bakes up crisp and sturdy. Perfect for chocolate cream pies, tarts, or any dessert that needs a reliable chocolate base. Can be made dairy-free!
Ingredients
- 250 grams (1 ⅞ cups) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- 35 grams (⅓ cup) cocoa powder
- 126 grams (9 Tablespoon) unsalted butter softened to room temperature
- 50 grams (½ cup) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Mix the flour and cocoa powder together, then set aside.
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for about 30 seconds, until smooth and creamy.
- Sift in the powdered sugar and salt, and mix until combined and smooth. Add the vanilla and the egg, and mix until combined.
- Gradually add the flour mixture while mixing on low speed until everything comes together and a dough forms.
- Wrap the dough in plastic wrap and press it into a flat disc. Chill in the refrigerator for 1 hour.
- Dust your working surface with flour, place the dough disc down, and cover it with a piece of parchment. If the dough isn’t soft enough to roll, let it rest at room temperature for 5 minutes. Roll from the middle upward, then from the middle downward. Rotate the dough 90 degrees and repeat until it is ¼ inch thick.
- Cut the dough as needed to fit your tart pan or pie tin. Roll the dough onto a rolling pin and transfer it over the pan. Gently press it in and trim any excess dough.
- Dock the bottom with a fork and chill for 30 minutes.
- Bake at 350°F for 10 to 25 minutes, depending on the size of your tarts. The tart shell is done when it is golden brown.
Equipment
- tart pan
- electric mixer or stand mixer
Notes
- Use vegan butter, such as Earth Balance, for a dairy-free option.