1 c. all-purpose flour, sifted
3 tbsp. sugar
1/2 c. butter (1 stick)
1 egg yolk
1/2 tsp. vanilla
1 tsp. lemon juice
Pinch of grated lemon rind
Pinch of salt

Combine flour, sugar, butter, egg yolk, vanilla, lemon juice, lemon rind and salt in a medium size bowl; blend with pastry blender or fingers until smooth ball forms. Cover; refrigerate 1 hour. Roll out dough on a lightly floured surface. Place in a 9 inch pie plate; flute edge. Prick bottom of dough with fork. Bake shell in a hot oven (400 degrees) for 7 minutes or until lightly browned. Cool.

CHOCOLATE CRUST:

2 tbsp. unsweetened cocoa
1 additional tbsp. sugar
Omit lemon juice and rind

Add cocoa, sugar and omit lemon juice and rind. Makes one 9 inch crust.