Note that this recipe calls for either walnuts or almonds and either water or crème de cacao. Use the walnuts and ice water for the Caramelized apple and pear Pie, and the almonds and crème de cacao for the Chocolate-Almond Pie.

Makes one 9-inch crust.

INGREDIENTS

  • 1 1/2cups all purpose flour
  • 1/3cup walnuts or slivered almonds, toasted
  • 2tablespoons sugar
  • 1teaspoon ground cinnamon
  • 1/2teaspoon salt
  • 1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 2tablespoons chilled solid vegetable shortening, cut
  • into 1/2-inch pieces
  • 2tablespoons (or more) ice water or chilled dark crème de cacao

    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 crème 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.)