Cinnamon Pastry Crust

Cinnamon Pastry Crust

Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic

Directions:
Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
Add chilled butter and vegetable shortening.
Using on/off turns, process until coarse crumbs form.
Add 2 tablespoons ice water or chilled creme de cacao.
Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap dough disk in plastic.
Refrigerate until cold enough to roll out, about 30 minutes.
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.
Cover and chill until cold, about 30 minutes.
(Can be prepared 2 days ahead.
Keep refrigerated.
).
Makes one 9-inch crust.