#305 - Almond Pie Crust

(by Shirley McNevich)

6 TBSP butter (room temperature)
1/4 cup white sugar
1 beaten egg
1 cup flour
1 cup finely chopped toasted almonds
1/8 tsp. baking powder
1/8 tsp. salt

In a mixer, add butter and sugar--beat. Add egg and blend until smooth. Add flour and 2/3 cup of the chopped almonds (save other 1/3 of the almonds to use for the top of your pie). Add baking powder and salt and mix until combined. Make dough into a ball, then flour and flatten into a disk using a rolling pin. Wrap disk in saran wrap and refrigerate for 1 hour before using. For pies that need the crust baked before filling them, preheat oven to 350 degrees, place pie crust in a 9" pie plate; place another pie plate inside of the first pie plate so that the crust is in between the two and the crust will keep its shape. Bake for 20 minutes, then allow it to cool before filling. This crust is good for pies such as banana cream, coconut cream, lemon meringue, etc.