1 cup all-purpose (plain) flour
1/3 cup icing sugar
2 Tablespoons unsweetened cocoa powder
1/2 cup hard margarine, softened slightly and cut into cubes
In a small bowl, mix together the flour, sugar, and cocoa. Add the margarine and cut in until crumbly. It works best to use your hands for this - you will need them anyway to press it into the pan. This crust will fit an 8 or 9 inch round or springform pan, and likely a square pan of similar size as well.
This is a sweeter, softer crust. The use of icing sugar contributes to this, as well as the fact that softened butter is used. Therefore, it is not a flaky crust, but a good crust to hold a heavier, denser filling. It works very well with the chocolate truffle torte from yesterday, but could also be the base for chocolate pies.
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