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

Source: Midwest Living
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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; 159 g total fat; 70 g saturated fat; 22 g polyunsaturated fat; 57 g monounsaturated fat; 244 mg cholesterol; 601 mg sodium. 609 mg potassium; 156 g carbohydrates; 12 g fiber; 3 g sugar; 32 g protein; 9 g trans fatty acid; 2770 IU vitamin a; 0 mg vitamin c; 2 mg thiamin; 2 mg riboflavin; 13 mg niacin equivalents; 0 mg vitamin b6; 375 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 11 mg iron;

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