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9 inch pie crust

Submitted by: Mary on 11/13/2003
6356 views
2.65 avg rating
376 votes
 
 
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Ingredients

2 1/2 C Almond flour
2/3 C Shortening

1/4 t Salt
1/3 C Water

Directions

Combine almond flour and salt. Using a pastry blender cut in the shortening. DO NOT OVERMIX! Should resemble pea size particles.



Add water gradually, a little at a time over the mixture. Use only enough water to hold the dough together. It should not feel wet.



Roll into a round ball, handling as little as possible. Divide dough in half.



Place wax paper down on board, dust with almond flour.



Roll out dough into a 1/8 inch thick circle, making the circle 1 inch larger than the diameter of top of the pie pan.



Use the wax paper to transport the dough to the pie pan. Press dough into pie pan. Trim egdes of dough to fit the pie pan.



Repeat above procedure for 2nd crust, except reserve for top crust.



Fill pie with filling or reserve 2nd half of dough for another use.



Make decorative crust edge.



For single pie crust bake before filling. Bake at 400F degrees for 10 to 12 minutes, until golden brown. Remove from oven and set aside to cool.



Fill crust with filling.


Servings

6

Calories

3

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Use for savory pies (chicken pot pie, beef pot pie, quiches or for fruit or cream pies etc.).
 
 
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