Time for a change? Add nutty richness to your pie crust with this recipe.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
chill:
3 hrs
bake:
20 mins to 24 mins at 400°
Yield:
1 (9-inch) baked pastry shell
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Ingredients

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Directions

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  • In a food processor, combine flour and almonds. Cover and process until almonds are finely ground. Add cold butter, shortening, salt, sugar and almond extract. Cover and process with several on/off turns until most of mixture resembles cornmeal but a few large pieces remain.

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  • With food processor running, quickly add ice water through the feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 or 3 on/off turns (mixture may not all be moistened). Add a little bit more ice water, if needed, to moisten completely. Remove dough from bowl; using your fingers, gently shape into a ball. Flatten dough into a 6-inch disc. Wrap dough with plastic wrap and chill for 2 to 24 hours* or until dough is easy to handle.

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  • On a lightly floured surface, roll dough from center to edges into a circle about 14 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate.

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  • Trim pastry to 1 1/2 to 2 inches beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Chill pastry-lined pie plate for 1 hour.

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  • Line pastry with a double thickness of foil. Bake in a 400°F oven for 12 minutes. If crust puffs, use a hot pad to gently press foil and crust back into place. Remove foil. Bake 8 to 12 minutes more or until golden. Cool on a wire rack.

*

Pastry can also be chilled in the freezer for 30 minutes or until easy to handle.

Nutrition Facts

2156 calories; total fat 159g; saturated fat 70g; polyunsaturated fat 22g; monounsaturated fat 57g; cholesterol 244mg; sodium 601mg; potassium 609mg; carbohydrates 156g; fiber 12g; sugar 3g; protein 32g; trans fatty acid 9g; vitamin a 2770IU; vitamin cmg; thiamin 2mg; riboflavin 2mg; niacin equivalents 13mg; vitamin b6mg; folate 375mcg; vitamin b12mcg; calcium 202mg; iron 11mg.

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