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 3-4 tablespoons cold water; sprinkle over flour mixture, tossing lightly 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
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 3-4 tablespoons cold water; sprinkle over flour mixture, tossing lightly 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
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