Step 1: Make the Chocolate Pastry Dough

In a food processor, combine the all-purpose flour, powdered sugar, unsweetened cocoa powder, and kosher salt. Pulse briefly to mix.

Add the cold unsalted butter, cut into small cubes. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add the egg and pulse just until the dough begins to come together. Do not overmix.

Step 2: Chill and Roll the Dough

Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, roll the dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie plate, pressing it into the bottom and sides. Trim and crimp the edges as desired.

Step 3: Blind Bake the Crust

Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, remove the weights and parchment, then bake for an additional 10–12 minutes, or until fully set. Let cool completely.

Step 4: Prepare the Strawberry Filling

In a large bowl, combine granulated sugar and lemon juice. Add about half of the prepared strawberries and gently toss to coat. Let sit for 15–20 minutes until juicy.

Step 5: Make the Chocolate Layer

Place the chopped chocolate and heavy cream in a heatproof bowl. Heat gently (microwave in short bursts or over a double boiler), stirring until smooth and glossy.

Stir in the kosher salt.

Step 6: Assemble the Pie

Spread the warm chocolate mixture evenly over the cooled chocolate crust.

Spoon the macerated strawberries over the chocolate layer, then arrange the remaining fresh strawberries on top, cut-side down, creating a full, bakery-style finish.

Step 7: Chill

Refrigerate the pie for at least 2 hours, or until fully set before slicing.