1 3/4 c. flour
1/2 tbsp. salt
4 1/3 c. shortening
4 tbsp. water

Add salt to flour and cut in shortening until crumbly. Add tablespoon water, one tablespoon at a time to get consistency. Makes 10 inch shell.

PIE:

8 tbsp. butter
2 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
1 tbsp. instant coffee
1 tsp. vanilla
2 tbsp. sour cream
3 eggs
1 1/3 c. sugar
3 tbsp. light corn syrup

Roll dough and fit it into pie pan. Refrigerate pie shell. Heat oven 250 degrees.

Melt butter and chocolate in oven and let cool. Increase oven to 350 degrees. Dissolve coffee in sour cream and beat with eggs, sugar, syrup and vanilla until blended. Stir in chocolate and butter mixture. Pour in prepared pie shell. Bake until filling puffs and forms a crisp, deeply cracked crust, 35 to 45 minutes. Cool to room temperature. Makes 10 servings.