Recipe by: Hershey's 'Chocolate Cookbook' Cream butter, sugar, egg and vanilla in large mixer bowl. Combine flour, cocoa, baking soda and salt; stir into creamed mixture. Shape soft dough into two rolls, 1½-inches in diameter each. Wrap in plastic wrap; chill several hours. Cut one roll into 1/8-inch slices; arrange slices, edges touching, on bottom, up side and onto rim of greased 9-inch pie pan. (Small spaces in crust will not affect pie.) Bake at 375F for 8 to 10 minutes. Cool. Enough dough for 2 crusts.
NOTE: Remaining roll of dough may be frozen for later use. Or, bake as chocolate refrigerator cookies. Cut roll into 1/8-inch slices. Place on ungreased cookie sheet. Bake at 375F for 8 to 10 minutes or until almost set. Cool slightly. Remove from cookie sheet; cool completely on wire rack. Makes about 1½ dozen cookies.
This recipe comes from "HERSHEY'S CHOCOLATE COOKBOOK".
Your Chocolate Petal Pie Crust is ready. Bon appetit!
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