Chocolate Cream Pie & Pie Crust

This is the pie that I took to the mini- SoCal lunch the other day. I have put both my measurements as I learned them and conventional measurements for the exact at heart.

Chocolate Cream Pie

1 3/4 cup of milk (a coffee mug full and a dribble more)
3 squares of dark or semi-sweet baking chocolate (squares are just squares)
2 eggs, beat (eggs are eggs)
2/3 cups sugar (tea cup not quite full)
2 heaping tablespoons flour (a heaping soup spoon plus a full soup spoon)
salt (three finger pinch)

Warm the milk and chocolate squares in a saucepan over low heat and stir until the chocolate is completely melted and mixed in. Remove from heat and stir in eggs (if the chocolate milk is too hot the eggs will curdle and make lumps).
Scoop some of the chocolate milk into a teacup and mix in the flour and salt. Return the saucepan of chocolate milk to the stove and over medium low heat, slowly add the flour/milk paste and keep on stirring until it is completely mixed in. Keep stirring this mixture until it becomes thicker and starts to set up. Once cooled in the crust it will set up even more. Pour into a pre-cooked crust.
Yummy topped with merinque, Kool-Whip or whipped cream. Good for breakfast straight out of the fridge. : )

Pastry/ Pie Crust

1 1/3 cups flour (thats a coffee cup heaping)
1/4 tsp. salt (a five finger pinch)
1/2 cup shortening or lard (a really heaping soup spoon)
4 tablespoons of ice water (you might need more or less)

Cut together shortening, flour and salt with a fork or an expensive pastry cutter. Add bits of ice water until the dough pulls away from the bowl sides or the tabletop as I do sometimes. Roll out on a floured surface. Attempt as best you can to make it round and bigger than your pie pan. Put it in your pie pan, crimp the edges, poke with a fork a couple of times in the bottom and on the sides, bake in oven at 475 for 8-10 minutes.