1. Sift together 1 cup of once sifted pastry flour, 1/4 teaspoon salt, 4 teaspoons powdered cocoa and 4 teaspoons sugar.

2. Cut in 1/3 cup shortening with a pastry blender or 2 knives until the mixture has the consistency of cornmeal and small peas.

3. Stir together 1 teaspoon vanilla extract and 4 tablespoons cold water. Gradually sprinkle enough of this over the flour mixture to dampen it. Blend with a fork. Place the dough on wax paper; lift the paper all around the dough and knead while holding the paper until the dough shapes into a ball. Then let it stand for 15 minutes.

4. Roll out the dough and fit it loosely into a pie pan. Do not stretch it. Flute the edge. Fill to taste. Or bake as a pie shell in a preheated 425 degree oven for 8 to 10 minutes. Cool.