In another bowl, cream the butter, the sugar, and cocoa powder in an electric mixer. Add the egg and vanilla and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Form a disc with the dough. Cover with plastic wrap. Refrigerate for 30 minutes.
On a floured work surface, roll out the pastry and line a 23-cm (9-inch) pie plate with removable bottom.
With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Bake for about 15 minutes or until the crust is thoroughly cooked.
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