1-1/2 cups all-purpose flour, sifted

1/2 teaspoon salt

1/4 cup cold butter, cut into chunks

1/4 cup vegetable shortening

1 egg yolk

2 tablespoons water

1/2 teaspoon vinegar

 

 

1/2 cup butter

4 tablespoons cocoa

3/4 cup hot water

1/2 cup all-purpose flour

2 cups granulated sugar

Dash salt

1 can (5 oz.) evaporated milk

1 egg

1 cup walnuts (or pecans) coarsely chopped

 

Crust:  Sift flour and salt together in a bowl.  Cut in butter and shortening until mixture resembles coarse crumbs.  Beat the egg yolk with water and vinegar.  Mix into the flour stirring until the mixture forms a ball.  Roll out the dough on a floured board to fit a 9-inch pan.  Trim and flute edges.  Prebake crust for 5 minutes at 400 degrees.

 

Filling:  Melt the butter slowly in a saucepan over low heat.  Add cocoa.  Blend until smooth.  Stir the hot water into the cocoa mixture and blend.

 

In a large bowl, mix the flour, sugar, and salt with a whisk until well combined.  Stir cocoa mixture into the dry ingredients.  Add the milk and egg.  Blend until absolutely smooth.  Stir in nuts.  Pour into pie shell.  Bake at 350 deg. for 50 minutes.  Cool before cutting.

 

Makes 1 9-inch pie, 8 servings.