Directions

1. HEAT oven to 450°F.
2. COMBINE flour, brown sugar, cocoa powder and salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse crumbs. Add water one tablespoon at a time. Toss with fork. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack.) Flatten ball; chill 30 minutes.
3. ROLL out dough on lightly floured surface to a 12-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate. Trim excess pastry from edges, leaving a 3/4-inch overhang. Fold edge under. Pinch between thumb and forefinger to shape. Prick bottom and sides with a fork.