Gluten Free Chocolate Pie Crust

"A chocolate tart shell should taste as good as whatever you pour inside it, and this one delivers a buttery, cocoa-rich base with zero fuss. Inspired by my classic gluten free pâte sucree, this version trades almond flour for cocoa powder. This gives you a sturdy, crisp, chocolatey crust that actually behaves when you roll it out. If you can make a regular pie crust, this one feels downright friendly. You cream the butter first, making it much more forgiving. Chocolate tart shells tend to show every little mark from streaky butter to patchy dough, which is why I reach for a pâte sucree base. The method fully incorporates the butter so the dough turns smooth and cocoa-dark rather than marbled. The result is a sturdy pie crust that slices perfectly without crumbling. Testing taught me that chilling times matter, rolling between parchment prevents pale flour spots, and a short rest makes the dough flexible without going soft."

Preparation Time20 min

Cooking Time25 min