 Chocolate Petal Crust
Makes 1 (9-inch) crust
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Ingredients
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1/2
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cup (1 stick) butter or margarine, softened
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1
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cup sugar
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1
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egg
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1
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teaspoon vanilla extract
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1-1/4
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cups all-purpose flour
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1/2
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cup HERSHEY'®S Cocoa
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3/4
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teaspoon baking soda
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1/4
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teaspoon salt
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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.
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2. Heat oven to 375°F. Grease 9-inch pie plate.
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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.)
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4. Bake 8 to 10 minutes. Cool completely.
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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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© The Hershey Company
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Printed
from fbnr.com
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