Chocolate Pastry Crust
1 cup sifted all-purpose flour
3 tablespoons granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoons salt
1/3 cup shortening
1/2 teaspoon vanilla extract
3 to 4 tablespoons cold water
Sift together dry ingredients; cut in
shortening until mixture resembles coarse
crumbs. Combine vanilla and cold water;
sprinkle over flour mixture, tossing
ligthly with a fork until evenly moistened.
Form a ball; wrap in waxed paper and let rest
15 minutes. On a lightly floured surface, roll
pastry 1 inch larger than inverted 8-inch pie
pan. Fit into pie pan; turn under extra pastry
and crimp rim decoratively.
Pierce bottom and sides well with a fork.
Bake at 400 degrees F for 8 to 10 minutes.
Cool before filling.
Makes one 8-inch chocolate pie crust.
Source: Anchorage Daily News, Wednesday, May 28, 1975