Cinnamon Pastry Crust

Bev's Note:

Note that this recipe calls for either walnuts or almonds and either water or creme de cacao. Use the the almonds and creme de cacao for making Chocolate-Almond Pie (recipe #52479). From Bon Appetit

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 pie crust

• 1 ½ cups all-purpose flour
• 1⁄3; cup walnuts or 1⁄3; cup slivered almond , toasted
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter , chilled, cut into 1/2 inch pieces
• 2 tablespoons vegetable shortening , chilled, cut into 1/2 inch pieces
• 2 tablespoons ice water (or more) or 2 tablespoons dark Creme de Cacao , chilled (or more)

Directions:

1. Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
2. Add chilled butter and vegetable shortening.
3. Using on/off turns, process until coarse crumbs form.
4. Add 2 tablespoons ice water or chilled crème de cacao.
5. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
6. Gather dough into ball; flatten into disk.
7. Wrap dough disk in plastic.
8. Refrigerate until cold enough to roll out, about 30 minutes.
9. Roll out dough on floured work surface to 12-inch round.
10. Transfer dough to 9-inch-diameter glass pie dish.
11. Press dough into dish.
12. Fold overhang under.
13. Crimp edges decoratively.
14. Cover and chill until cold, about 30 minutes.
15. (Can be prepared 2 days ahead. Keep refrigerated.).
16. Makes one 9-inch crust.

Reviews

[LAURIE]

Oh wow...made this into a Peach pie with a buttery crumb topping and served with whipped cream. Thought I was in hog heaven! Great crust Bev! TY