Chocolate Petal Pie Crust Recipe

Chocolate Petal Pie Crust Recipe

Yield: 2 servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Butter/margarine, soften
1 cup: Sugar,
1 each: Egg,
1 tsp: Vanilla,
1 1/4 cup: All-purpose flour, unsifted
1/2 cup: Hersheys cocoa,
3/4 tsp: Baking soda,
1/4 tsp: Salt,

Directions:

Recipe by: Hersheys 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, 1 1/2-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 1 1/2 dozen cookies.

This recipe comes from "HERSHEYS CHOCOLATE COOKBOOK".


Source from luhu.jp