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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 40 |
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This is a wonderful crust recipe that I discovered in a Vegetarian Times magazine to go with pumpkin pie filling. I've used it for apple and custard pies as well. A slightly sweet, nutty shortbread-like crust that is surprisingly light. Wanted to post it here so I wouldn't lose the recipe again - it's great for pumpkin pies at Thanksgiving! Ingredients:
2 cups flour |
1/4 cup sugar |
1/4 cup ground almonds |
2/3 cup butter, firm but not cold |
1 large egg |
2 teaspoons vanilla extract |
1 -3 teaspoon water, as needed |
Directions:
1. Stir together flour, sugar and almond meal in bowl.
2. Cut butter into flour mixture until uniformly the size of small peas. (I use my Kitchen Aid mixer but a pastry knife works well too).
3. Add egg and vanilla along with enough cold water to form a ball. Do not overwork.
4. Set aside to rest for at least 30 minutes somewhere cool but not in the refrigerator. (I usually use it right away and it still works).
5. Roll out dough on a slightly floured surface and transfer to a 9-inch pie pan. (I use two sheets of wax paper, one on the counter and one on top of dough, and roll out that way. It's much easier to put into pie pan.).
6. Add filling and bake using recipe guidelines for the filling of your choice.
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