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Dark Chocolate Berry Pie - Flour Covered Apron

Dark Chocolate Berry Pie

This dark chocolate berry pie has a tender, buttermilk pie crust filled with dark chocolate chips, and a blend of strawberries, raspberries, blackberries, and blueberries.

Course Dessert
Cuisine American
Keyword blackberries, blueberries, dark chocolate, dessert, pie, raspberries
Cook Time 55 minutes
Servings 1 nine-inch pie


Buttermilk Pie Crust

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks), cold & cubed
  • 1/3 cup buttermilk*, cold
  • 1 large egg (set aside for the end)

Dark Chocolate Berry Filling

  • 6 cups mixed berries (blueberries, blackberries, raspberries, and quartered strawberries)**
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups dark chocolate chips, separated


For the Pie Crust

  1. Combine flour, sugar, and salt in the bowl of a food processor. Pulse briefly until combined.

  2. Add butter and pulse until incorporated and the mixture is crumbly.

  3. Gradually add cold buttermilk, pulse until combined and the dough begins to come together in large clumps.

  4. Remove dough from the food processor and form dough into a large ball.

  5. Divide dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and chill dough for at least 1 hour.

For the Filling

  1. Once dough is chilled, preheat oven to 350 degrees Fahrenheit and set out a nine inch pie plate.

  2. Combine berries, sugar, and cornstarch in a medium sized bowl. Mix gently to combine and set aside.

Assembling the Pie

  1. Place one half dough between two large pieces of floured wax paper. Using a rolling pin, roll out dough until it is about 1/8 inch thick, and at least one inch wider on every side than your pie plate (turn pie plate upside down over dough to measure)

  2. Remove top piece of wax paper and transfer dough to the pie plate (wax paper side up). Peel off wax paper and put the pie plate into the fridge.

  3. Repeat step 1 with remaining dough, rolling it out just larger than the pie plate and removing top layer of wax paper.

  4. For a lattice crust, cut the dough into long, thin strips using a pizza cutter.

  5. Remove pie plate from fridge and place 1 cup of chocolate chips on bottom. Distribute evenly.

  6. Add remaining 1/2 cup chocolate chips to the berry filling and mix gently. Dump berry mixture on top of chocolate chips in pie plate.

  7. Top with remaining crust, creating a lattice, or other design as desired. Seal the edges and trim excess as necessary. Then crimp the edges.

  8. Beat the egg with a whisk. Brush the top crust with egg using a pastry brush.

  9. Bake at 350 degrees F for 50-60 minutes. Top should be golden brown, filling should be juicy and bubbling.

  10. If top is browning too quickly while baking, place foil over the top, or a pie ring around the edges.

  11. Remove from oven and let cool completely.

Recipe Notes

* Make your own buttermilk by measuring a scant 1/3 cup milk and adding 1 teaspoon of lemon juice or vinegar. Stir and let sit for 5 minutes before using.

**I used 2 cups of quartered strawberries plus 1 1/3 cups each of blueberries, blackberries, and raspberries.


Inspired by Todd & Diane at White on Rice Couple