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

Source: Midwest Living


Recipe Summary

20 mins
3 hrs
20 mins
3 hrs 40 mins
1 (9-inch) baked pastry shell


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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; fat 159g; cholesterol 244mg; saturated fat 70g; carbohydrates 156g; mono fat 57g; poly fat 22g; trans fatty acid 9g; insoluble fiber 12g; sugars 3g; protein 32g; vitamin a 2769.6IU; thiamin 1.6mg; riboflavin 1.5mg; niacin equivalents 12.8mg; vitamin b6 0.2mg; folate 375mcg; vitamin b12 0.2mcg; sodium 601mg; potassium 609mg; calcium 201.9mg; iron 10.8mg.