Chocolate Pie Shell
1 c. sifted flour
3 Tb. sugar
3 Tb. cocoa
1/3 c. vegetable shortening
1/4 tsp. vanilla
3 - 4 Tb. cold water
Sift flour with salt, sugar and cocoa into bowl. Cut in shortening until particles of mixture resemble small peas in size. Blend in vanilla.
Sprinkle water over cocoa mixture, stirring lightly with fork, until dough is moist enough to hold together. Shape into ball.
Roll between two sheets of waxed paper to 1/8" thickness. Gently peel off top paper. Cut dough in circle 1 1/2" to 2" larger than an 8" or 9" pie pan inverted over it. Fit dough loosely into pan, remove paper and pat out all air pockets. Fold edge to make a standing rim and flute as desired. Prick generously with a 4-tined fork.
Bake in hot oven (400ºF.) 8 - 10 minutes. Cool and fill as desired. Makes 8" or 9" pie shell.
Note: Cut scraps of leftover rolled dough with fancy cookie cutters. Place on baking sheet and bake in hot oven(400ºF.). Use to garnish top of pie.