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Makes
Single crust for 9" pie
Author Notes
This recipe makes enough dough for a thick crust. It's not too sweet and is slightly short read-like. I wanted to use up some Trader Joe's almond meal and so I came up with this. I used a food processor but it could be done by hand. This was delicious with a pumpkin chiffon filling. —Sadassa_Ulna
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Ingredients
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1-1/4 cups
AP flour
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2 tablespoons
White sugar
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1/2 teaspoon
Salt
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6 tablespoons
Cold butter cut into slices
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1-1/2 tablespoons
Vegetable shortening
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1 teaspoon
Vanilla extract
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4-5 tablespoons
Ice water
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2/3 cup
Almond meal
Directions
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Fill a cup with ice water.
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Put all ingredients except the last three into the bowl of a food processor. Pulse a few times until butter is reduced to pea-size chunks.
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Add 4 Tbsp. of the ice water and the vanilla. Pulse again to incorporate.
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Add almond meal and pulse to incorporate. Add more ice water until mixture forms a ball.
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Turn dough onto a sheet of wax paper or plastic wrap and form a flat disk. Wrap up and refrigerate for 1/2 hour minimum.
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For pre-baking this crust for unbaked fillings, pre-heat oven to 400 degress F., roll out dough and line a pie pan. Cut a circle of parchment to fit the inside diameter and place inside; pile on pie weights or use dry beans to prevent crust from puffing up.
Bake 12 minutes, carefully remove weights and parchment and bake another 8-12 minutes. Place a ring of foil over the edges to prevent overbrowning.
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.
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