Cinnamon Pastry Crust
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/3 cup walnuts or slivered almonds, toasted
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 2 Tbsp chilled solid vegetable shortening, cut into 1/2-inch pieces
- 2 Tbsp (or more) ice water or chilled dark crème de cacao
Preparation:
Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 Tbsp ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)
Servings: one 9-inch crustSource: Bon Appétit
Source:
Submitted by: Recipe Group Member
Date:
