Combine the flour, sugar, cocoa powder, and salt and whisk until well blended.
1 cup flour, 2 tablespoons sugar, ½ teaspoon salt, 2 tablespoons cocoa powder
Cut in the butter and shortening and combine until the mixture becomes crumbly.
¼ cup butter, 2 tablespoons vegetable shortening
Add the egg yolk and water and mix until the dough begins to clump together.
1 egg yolk, 3 tablespoons water
Roll out the dough until about ¼ inch thick.
Cut out 8 circles, about 4 and ¾ inches to 5 inches in diameter (we used a martini glass, but you can use any bowl or other round object)
Turn a muffin tin upside down, and place each dough circle over one of the muffin cups, molding it around and pleating the excess so that the dough fits snugly around the cup.
Place the muffin tin in the oven and bake for 10 minutes.
When done, remove the muffin tin from the oven and let cool. Once the pie crust cups are cool, remove them from the muffin tin and fill with ice cream, cookie crumbles, chocolate syrup and whipped cream as suggested above or your own favs!