This crumbly cocoa-enriched shell is used to make the Chocolate-Caramel Cream Pie on page 116; it pairs nicely with other cream fillings as well.

Ingredients

　　1 1/4 cups all-purpose flour, plus more for dusting

　　1/3 cup sugar

　　2 tablespoons unsweetened Dutch-process cocoa powder

　　1/2 teaspoon salt

　　6 tablespoons cold unsalted butter, cut into small pieces

　　3 large egg yolks

　　1/2 teaspoon pure vanilla extract

　　In a food processor, pulse flour, sugar, cocoa, and salt until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and vanilla, and pulse until mixture just begins to hold together. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.

　　Martha Stewart's New Pies and Tarts