3/4 ts Salt
3/4 c  Cold vegetable shortening
6 tb Ice water
4 oz Chocolate
3/4 c  Heavy cream
1/4    Vanilla bean
1 tb Sugar

1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY
PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in
shortening until the mixture resembles coarse meal with some pieces of
shortening the size of corn kernels still visible. Sprinkle 5 tablespoons
of the ice water over the mixture, tossing to moisten evenly. Gather the
dough into a ball adding up to 1 tablespoon more ice water if the dough is
to dry. Divide the dough in half and pat each piece into a 6 inch disk.
Wrap separately in plastic warp and refrigerate for at least 30 minutes.
When dough is cold, roll out one piece on floured surface and fit into pie
plate. With other piece of dough roll out and cut leaf patterns making
light vein like designs. Fit onto pie plate and freeze. Pre bake at 350
degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped
vanilla bean, add melted chocolate and