Sweet Almond Flaky Pie Crust

  4.4 – 4 reviews  • Pastry Crusts

This strawberry smoothie recipe creates an ice delight by blending strawberries with milk, yogurt, sugar, and vanilla. You will adore it!

Prep Time: 20 mins
Total Time: 20 mins
Servings: 16
Yield: 2 pie crusts

Ingredients

  1. 1 cup cake flour
  2. 1 cup all-purpose flour
  3. ⅛ cup baking powder
  4. ½ teaspoon salt
  5. ¼ cup white sugar
  6. 1 ½ teaspoons brown sugar
  7. 1 ¼ cups shortening
  8. 1 egg
  9. ¼ cup cold water
  10. 1 ½ teaspoons vanilla extract
  11. 3 teaspoons almond extract

Instructions

  1. In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
  2. Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

Nutrition Facts

Calories 225 kcal
Carbohydrate 17 g
Cholesterol 12 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 4 g
Sodium 211 mg
Sugars 4 g
Fat 17 g
Unsaturated Fat 0 g

Reviews

Beverly Cruz
The dough was a snap to bring together but I feel the amounts were off. I think it needs approx. 1/2 cup extra flour to keep it from sticking to everything in sight. I also used only 1 cup shortening. Delicious results, however! Used it to make Shelly Hospitality’s Blueberry Handpies.
Amy Knight MD
By proportions of other crusts I have made, the flour should total 3 cups.
Nicole Ashley
used this recipe with the sour cream Apple pie to rave reviews! It was delicious altho agree with previous reviewer I added alot more flour…perhaps the msmts can be reviewed?
Joseph Fleming
This was good but I might use less shortening next time. I have never seen a recipe with 1/8 cup of baking powder before and I used only 1/8 tsp. It seemed to work. I also wonder if the ‘cup’ referred to for the flour is a proper dry measure cup or a liquid measure cup like a Pyrex one. It makes a difference and may be why the 1 1/4 cup shortening seemed like too much.

 

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