In a medium bowl combine the flour and salt.

Add the cold butter. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.

Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.

Form the dough into a disc shape and cover. Chill for at least 2 hours.

Spray a pie dish with non-stick spray. Set aside.

Place the dough on a clean and floured surface and begin to roll it out. The dough should be about ⅛ of an inch thick.

Pick the dough up by rolling it around your rolling pin and then unrolling it over the pie dish. Adjust the dough so that it lays flat against the pie dish. You can cut off or crimp the edges to your liking.

Place the crust in the fridge until ready to use.

Preheat oven to 350 degrees (F).

In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.

In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold the chocolate chips into the batter.

Pour the batter into the pie dough. Bake the pie for 50-55 or until a toothpick inserted in the center of the pie comes out with only a few moist crumbs.

Remove from oven and allow to cool. Dust with powdered sugar before serving.