In a medium-sized mixing bowl, combine flour and salt.
Dice the chilled butter and mix it into the flour and salt with your hands until the mixture resembles coarse crumbs.
Stir in ice water a little at a time until the mixture forms a ball. Be careful not to overmix. When you are done, you should be able to still see pieces of butter in the dough.
Wrap in plastic and refrigerate at least four hours or overnight.
Roll dough out to fit a 9" pie plate and place dough into the pie pan.
Cover the whole crust except for the outer rim with a thin layer of melted chocolate.
Graham Cracker Crust Instructions
Mix ingredients in a small bowl.
Press onto chocolate layer up to the outer rim of the pie.
Top with a layer of chocolate.
Oreo Crust Instructions
Mix ingredients in a small bowl.
Press onto chocolate layer up to the outer rim of the pie.
Top with a layer of chocolate.
Pretzel Crust Instructions
Mix ingredients in a small bowl.
Press onto chocolate layer up to the outer rim of the pie.
Place pie in the refrigerator and chill until the chocolate has completely hardened - about 20 minutes.
Baking Instructions
Preheat oven to 400 F.
Bake for 40 minutes. Check at 20 minutes (and five minute intervals after that) to see if the edges of the butter crust are browning. Once they are browned, cover with foil or a pie guard to keep them from burning.
Notes
I suggest melting the chocolate in batches. It won't stay melted for long enough to prepare the whole pie. Also, you may not need all of it depending on how thinly you spread it.