Cinnamon Pastry Crust

READY IN: 30mins
Recipe by Bev I Am

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 (Chocolate-Almond Pie). From Bon Appetit

Top Review by 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

Ingredients Nutrition


  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.

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