Ingredients for Cinnamon Pastry Crust
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cinnamon Pastry Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cinnamon Pastry Crust
- In a food processor, combine 2 1/2 cups all-purpose flour, 1 cup almonds (or walnuts), 1 cup granulated sugar, 2 tablespoons ground cinnamon, and 1 teaspoon salt. Pulse until nuts are coarsely ground.
- Add 1 cup (2 sticks) chilled unsalted butter, cut into cubes, and 1/2 cup chilled vegetable shortening, cut into cubes.
- Pulse using on/off turns until the mixture resembles coarse crumbs.
- Add 2 tablespoons ice water (or chilled crème de cacao).
- Pulse until small, moist clumps form. Add more ice water, 1 teaspoon at a time, if needed, until the dough comes together.
- Gather the dough into a ball.
- Flatten the dough into a disk.
- Wrap the dough disk in plastic wrap.
- Refrigerate for at least 30 minutes, or until firm enough to roll out.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch glass pie dish.
- Gently press the dough into the dish, ensuring it covers the bottom and sides evenly.
- Fold any overhang under the edge of the pie crust.
- Crimp the edges decoratively.
- Cover and chill for another 30 minutes before adding your favorite pie filling.
- Makes one 9-inch pie crust.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
107g
Fat
341g
Carbs
58g
