| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1/3 |
c |
Walnuts or slivered almonds; toasted |
| 2 |
tb |
Sugar |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (1 stick) |
| 2 |
tb |
Chilled solid vegetable shortening; cut into 1/2-inch |
|
|
; pieces |
| 2 |
tb |
Ice water or chilled dark creme de cacao; (or more) |
INSTRUCTIONS
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
tablespoons ice water or chilled creme 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.)
Makes one 9-inch crust.
Bon Appetit NOvember 1999
Converted by MC_Buster.
Per serving: 103 Calories (kcal); trace Total Fat; (0% calories from
fat); trace Protein; 27g Carbohydrate; 0mg Cholesterol; 1067mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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