1 c All-purpose flour
1/2 ts Salt
6 tb Butter or margarine
1 Egg yolk
3/4 c Sugar
1/2 c All-purpose flour
1/4 ts Salt
3 c Milk
2 oz Unsweetened chocolate
3 Egg yolks; lightly beaten
2 tb Butter
1 ts Vanilla
Mix flour and salt in a mixing bowl. Cut the cold butter in with a pastry blender until the mixture resembles coarse meal. Whisk the egg yolk and 2 Tb. cold water together and add to the flour mixture. Blend until the pastry is smooth and holds together in a ball. This pastry will not get tough if you handle it a lot and you can even mix it in a food processor. Bake the pastry dough for 12 minutes, until lightly browned. Set aside. Combine the milk and chocolate in a saucepan and heat, stirring until the chocolate and milk are smoothly blended. Combine the sugar, flour and salt in a saucepan. Stir in the milk/chocolate and cook over low heat, stirring constantly until thick. Add the egg yolks and continue cooking, stirring for 3 minutes. Remove from heat and blend in the butter and vanilla. Let the custard cool for about 15 minutes, then pour it into the pie shell and refrigerate
until ready to serve. JM —–