Chocolate pastry crust

Yield: 1 servings

Measure Ingredient
1 cup Flour
½ cup Unsweetened cocoa powder
¼ cup Sugar
4 ounces Stick butter, cold cut-up
1 teaspoon Vanilla extract

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:27

1. In a food processor, combine flour, cocoa, and sugar. Process until well blended, about 15 to 20 sec. Add butter, turn machine (pulse) quickly on and off until mixture is in fine crumbs.

2. With machine on, add vanilla and 2 Tbs cold water thru' feed tube.

Process just until dough forms ball. Wrap dough in plastic wrap and flatten into a round disc. Refrigerate 15 to 20 mins.

3. Roll out dough on a floured surface into a 12-inch circle. Fold in half and ease gently into a lightly greased 9-inch pie pan. Unfold dough, trim, and flute edge. Prick with fork at ½ inch intervals.

Refrigerate or freeze 15 mins.

4. Preheat oven to 400°F. Bake 10 to 12 mins or until set. Cool before filling.

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