Recipe for cooking cinnamon pastry crust

Desserts to Go with Coffee and Tea :: Recipes for Pie Crust

Cinnamon Pastry Crust

Source: Bon Appétit - November 1999

1 1/2 c. all-purpose flour
1/3 c. walnuts or slivered almonds, toasted
2 Tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. (1 stick) chilled unsalted butter,
    cut into 1/2-in. pieces
2 Tbsp. chilled solid vegetable shortening, cut
    into 1/2-in. pieces
2 Tbsp. (or more) ice water or
    chilled dark crème de cacao

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 Tbsp. ice water or chilled crème de cacao. Process dough until sm. moist clumps form, adding more ice water by tsp.fuls 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 mins..

Roll out dough on floured work surface to 12-in. round. Transfer dough to 9-in. diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 mins.. (Can be prepared 2 days ahead. Keep refrigerated.)

Makes approximately one 9-in. crust.