Learn how to make a rich Chocolate Shortcrust Pastry — ideal for tarts, pies, cookies and more. This easy-to-make dough delivers an intense chocolate flavour and a tender, crumbly texture without any kneading.
This chocolate version is a twist on the classic Italian pasta frolla and works in countless ways. Use it for crostata, chocolate tarts, pies or cut into cookies — it’s versatile and delicious.
Shortcrust pastry (also called pie crust in the US) is a crumbly dough that comes together easily. No kneading required. Below you’ll find the full recipe, step-by-step photos, tips and a short video to guide you.
Ingredients – what you need
The photo below shows the ingredients at a glance, followed by brief notes on each item.
- Flour – Use Italian 00 flour for an authentic texture or all-purpose flour as a substitute.
- Cocoa powder –Choose a good-quality cocoa for the best chocolate flavour.
- Baking powder –Ensure it’s fresh for proper lift.
- Egg –Use one large egg.
- Butter –Use unsalted butter, cold from the fridge and cubed.
- Sugar –Caster or granulated sugar works; light brown can be used for a slightly deeper flavour.
- Salt –Just a pinch to enhance the taste.
Step by step photos and recipe instructions
Sift the flour and cocoa into a large bowl, then add the sugar, baking powder and salt and stir to combine.
Add the egg and the cold, cubed butter. Cut the butter into the dry ingredients with a spatula or pastry scraper until the mixture resembles coarse crumbs.
Bring the mixture together with your hands, gently kneading just until all the flour is absorbed and the dough forms a smooth ball. It will appear crumbly at first but will come together — avoid adding extra liquid.
Wrap the dough tightly in plastic wrap and chill in the fridge for 1 hour.
When chilled, roll the dough on a lightly floured surface (mix a little flour with cocoa for colour if you like) until it is about ¼ inch (½ cm) thick.
At this stage you can cut cookies or line a tart or pie dish with the pastry.
How to make a pie crust
Drape the rolled pastry over your tart or pie pan and gently press it into the sides to fit evenly.
Roll the rolling pin across the top to trim the edges, or trim with a knife. Prick the base with a fork, then chill in the fridge for 30 minutes before filling and baking as your recipe directs.
How to blind-bake
To blind-bake, fit the pastry into the chosen pan, line with baking parchment and fill with baking beads or uncooked rice.
Bake in a preheated oven at 350°F / 180°C for about 30 minutes. Remove the parchment and beads, then allow the crust to cool completely before adding your filling.
Recipe tips and FAQs
- Consistency – Shortcrust is intentionally crumbly. It will come together into a ball as you gently bring it together; don’t add extra liquid or butter.
- Chill well – Refrigerate the dough for at least 1 hour before rolling so it stays firm and easy to handle.
- Rolling out – Lightly dust your surface with flour or a flour-cocoa mix to prevent sticking and to keep the dough dark and even in colour.
- Tarts and pies – You can bake with the filling in place or blind-bake first for no-bake fillings like custard or jam.
- Cookies – Roll to your preferred thickness, cut shapes, place on a lined tray and bake at 350°F / 180°C for about 10–12 minutes.
Knead as briefly as possible — just enough to bring the dough together into a smooth ball. Over-kneading tightens the pastry and makes it less tender.
Cracking is normal when rolling and fitting shortcrust. Patch any gaps by pressing the dough back together; the repair will be hardly noticeable after baking.
Wrapped and refrigerated, the dough will keep for 3–4 days.
Yes. Wrap tightly in plastic and foil or use airtight containers. Defrost fully in the fridge before using.
Ways to use it
- Use it in place of the classic pastry for a crostata and fill with your favourite jam.
- Make an Italian fruit tart, swap vanilla pastry cream for chocolate pastry cream and top with fresh strawberries.
- Make a rich chocolate tart with hazelnuts for a decadent dessert.
- Roll and cut into cookies; bake at 350°F / 180°C for about 12 minutes.
If you try this Chocolate Shortcrust Pastry, please rate the recipe and leave a comment — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and a short video to help you succeed.
Chocolate Shortcrust Pastry
By Emily
Ingredients
- 2 cups* 00 flour or all-purpose flour (250g)
- 3 tbsp cocoa powder (30g)
- ½ cup caster sugar, golden or white (80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- ¼ tsp baking powder
- 1 pinch of salt
Instructions
- Sift the flour and cocoa into a large bowl, then add the sugar, baking powder and salt and stir to combine.
- Add the egg and cold butter, cutting the butter into the dry mix until it forms coarse crumbs.
- Bring the mixture together with your hands until it forms a smooth ball. Wrap and chill for 1 hour.
- After chilling, roll out to ¼ inch (½ cm) thick. Cut into cookies or line a tart or pie pan.
- To make a tart, fit the pastry into the pan, trim the edges, prick the base and chill for 30 minutes before filling or blind baking.
How to blind bake
- Grease the pan, line the pastry with parchment and fill with baking beads or rice.
- Bake at 350°F / 180°C for about 30 minutes. Remove beads and parchment, then cool completely.
Video
Notes
- Consistency – The dough is meant to be crumbly initially; it will come together without adding extra liquid.
- Chill time – Chill for at least 1 hour before rolling to ensure it stays firm.
- Rolling – Lightly dust the surface with flour or a flour-cocoa mix to prevent sticking and keep the pastry dark.
- Tarts & pies – Either bake with the filling or blind-bake first for unbaked fillings like custard or jam.
- Cookies – Cut shapes and bake at 350°F / 180°C for about 10–12 minutes.
- Storage – Store covered in the fridge for 3–4 days or freeze; defrost in the fridge before use.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 29 g |
Protein: 4 g |
Fat: 11 g |
Saturated Fat: 7 g |
Fiber: 2 g |
Sugar: 8 g
Nutrition information is an approximation.
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