Print Recipe

Cinnamon Pastry Crust



  • 1 1/2 cups all-purpose flour
  • 1/3 cup walnuts or slivered almonds, toasted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
  • 2 tablespoons (or more) ice water or chilled dark creme de cacao


  1. Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
  2. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form.
  3. Add 2 tablespoons ice water or chilled creme de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonsful if dough is dry.
  4. Gather dough into ball; flatten into disk. Wrap dough disk in plastic.
  5. Refrigerate until cold enough to roll out, about 30 minutes.
  6. 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.
  7. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

Yield: one 9-inch crust

Source: Bon Appetit - November 1999


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.