Butter-Almond Pie Crust
A rich and nutty butter-almond pie crust that enhances your dessert flavors with a delicate crunch and a touch of sweetness, perfect for fall baking.
Prep time: 1 hourCook time: Serves: 8
Ingredients
1 1/4 cups all-purpose flour
1/4 cup finely ground almond flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water
1/2 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together all-purpose flour, almond flour, sugar, and salt.
2. Add the diced butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Stir in vanilla extract.
4. Gradually add ice water, one tablespoon at a time, mixing until dough holds together.
5. Shape dough into a disc, wrap in plastic wrap, and chill for at least 1 hour before using.
6. Roll out dough on a lightly floured surface to fit your pie dish.
Storage
Wrap the pie crust tightly in plastic wrap and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating
Allow the pie crust to thaw completely in the refrigerator before rolling out. Bake as directed in your pie recipe.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
