1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
2. Heat oven to 375°F. Grease 9-inch pie plate.
3. Cut one roll into 1/8-inch-thick slices. Place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
4. Bake 8 to 10 minutes. Cool completely.
Note
Recipe yields enough dough for 2 crusts. Remaining roll of dough may be frozen up to 6 weeks for later use.
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