CHOCOLATE PASTRY CRUST

4 tablespoons unsweetened cocoa powder, divided use
1 cup plus 2 tablespoons all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 to 3 tablespoons ice water

Lightly grease a 9-inch pie pan, including rim. Dust with about 1 tablespoon unsweetened cocoa powder; set aside.

In a food processor with a metal blade or in a medium bowl, combine 3 tablespoons of the cocoa powder, flour, sugar and salt. Add butter; process in food processor using quick ON/OFF pulses until mixture resembles coarse crumbs. Or use a pastry blender or 2 knives to cut butter into dry ingredients. Add vanilla and about 1 1/2 tablespoons water; process with quick ON/OFF pulses (or stir) just until dough begins to hold together. Add additional water only if necessary.

Form dough into a 1/2-inch-thick disk; let rest 5 minutes. If dough is very soft, chill 30 minutes.

Break dough into pieces and press over bottom and up sides of prepared pan. Form raised edge; crimp decoratively. Using a fork, prick shell at 1/2-inch intervals. Refrigerate for 30 minutes or freeze for 15 minutes.

Preheat oven to 425 degrees.

Bake 10 to 12 minutes, or until crisp. Cool on a rack before filling.

Makes 1 (9-inch) piecrust
Source: The Food Lover's Guide to Chocolate and Vanilla by Sharon Tyler Herbst