Delightful Raspberry Pie with Chocolate Crust and Crumble Top
Chocolate Raspberry Pie: This is a baked pie with a homemade chocolate pie crust, raspberry filling, and chocolate crumb topping! Such a delicious combination!
  • For the Chocolate Pie Crust:
  • ½c. bread flour
  • ¼c. cocoa powder
  • 2T. cake flour
  • ¼t. salt
  • 2T. sugar
  • ½c. lard
  • ¼c. cold water
  • For the Chocolate Crumble:
  • ⅔c. flour
  • ⅓c. cocoa powder
  • ½c. brown sugar, packed
  • ½c. cold butter
  • For the Raspberry Filling:
  • 5c. frozen raspberries
  • ¾c. sugar
  • ½c. flour
  • 1T. instant tapioca
  1. For the Chocolate Pie Crust:
  2. In a large bowl combine the bread flour, ¼c. cocoa powder, cake flour, salt, and 2T. sugar. Cut in the lard.
  3. Mix in the cold water until well combined. Wrap well with plastic wrap and refrigerate overnight.
  4. Preheat oven to 400F. Roll the dough out on a well-floured surface until it is big enough to fit a 9-inch pie plate.
  5. Place the pie dough in the pan and make a decorative edge as desired. Set aside.
  6. For the Chocolate Crumble:
  7. In a medium bowl combine the ⅔c. flour, ⅓c. cocoa powder, and brown sugar.
  8. Cut in the cold butter until the mixture resembles course crumbs. Set aside.
  9. For the Raspberry Filling:
  10. In a large bowl combine the frozen raspberries, sugar, ½c. flour, and instant tapioca.
  11. Pour the raspberry filling into the prepared chocolate pie crust. Top this with the chocolate crumble.
  12. Bake at 400F for 10 minutes. Reduce heat to 350F and bake for an additional 40-50 minutes or until no longer jiggly in the middle.
  13. Cool completely before slicing.
Recipe by Epic Sweet at