- 1 ½ cups flour
- 3 tablespoons pulverized almonds
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ cup shortening, cut in small pieces
- 1 egg, well beaten
- Cold water
- Make sure all ingredients are either frozen or very, very cold. Mix dry ingredients and cut in shortening with a pastry blender until they are worked into the dry ingredients and are the size of peas. Be careful not to over work it because it is these chunks that give the pastry that flaky quality.
- Add beaten egg with a fork just until incorporated. Add just enough water to hold dough together. I used 2 tablespoons but this will vary. You want the dough to stay in a ball, so if chunks are falling out, then add some more water. It doesn’t take as much as you think! Roll into a ball, place on plastic wrap, and flatten into a disk. Refrigerator for several hours or over night.
- Roll out to ¼ inch thick.
- This dough is more fragile than my other go-to crust, so I use the rolling pin method for transferring the dough to a pan. Gently roll the dough onto the pin and unroll it over your pie dish.
- Decoratively crimp the edges, place in the refrigerator for 20-30 minutes and then either add your filling or pre-bake the crust. If your pastry warms up too much prior to going in the oven then if will not be flakey, and we have had enough failure for one day.
- Pre-baking a Pie Crust: Pre-heat your oven to 425°. Prior to adding the pastry to your dish, make a little mold out of aluminum foil. Cover pastry with this mold, making sure to curl the edges over the entire crust. Add pie weights if you wish. Then bake in pre-heated oven for 20 minutes. Remove aluminum foil and either cool or add filling to hot crust per your recipe instructions.
Recipe from American Woman’s Cookbook