Pie Recipes

Cinnamon Pastry Crust

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Yield: one 9 inch 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 a 12 inch round. Transfer dough to a 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.)


Bon Appetit magazine - November 1999

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