Chocolate Petal Crust

Ingredients

1/2 cup Roberts Butter
1 cup sugar
1 Roberts Egg
1 teaspoon vanilla extract
1 1/4 cups flour, sifted
1/2 cup cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt

Preparation

Cream butter and sugar until light and fluffy. Add egg and vanilla extract, beating well. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Shape dough into 2 even 1 1/2 inch rolls on waxed paper. (Dough will be soft.) Wrap in waxed paper; chill several hours. Cut 1 roll of dough into 1/8 inch slices and arrange cookies, edges touching, on bottom and side of a buttered 9 inch pie pan. (Small spaces between cookies in pie crust before or after baking will not affect pie.) Repeat with remaining dough, placing slices in a second pie pan. Bake at 375˚ for 8 to 10 minutes. Cool; fill as desired.

Yield: 2-9 inch crusts