Preheat oven to 350°.
In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes or until light (in color!) and fluffy.
Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until combined.
Add the flour, cocoa, soda and salt. Mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together.
The dough should be easy to work with and Play-Doh like consistency. If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.
Create a ball with the dough and place in the center of a large sheet of parchment paper.
Roll the dough away from you, rotating the parchment paper a little after ever roll until you have a 1/4 inch thick circle.
Set the lightly greased pie plate face down in the center of the dough. Then slide a hand underneath the dough with you opposite hand on the bottom of the pie plate. Slowly push up with the hand underneath the dough and then flip everything right side up.
Carefully remove the parchment paper from the dough and then gently maneuver and move the dough so it is flush with the pie plate. Take care to remove any air bubbles.
Cut the excess dough off with a butter knife. Crimp the edges with your fingers.
Bake at 350° for 12- 15 minutes, or until the crust is no longer glossy.Cool completely before using unless the pie recipe states otherwise.
Cool completely before using unless the pie recipe states otherwise.