Number of Servings: 8
Approximate Calories per Serving: 157
Approximate Percentage of Fat: fairly high, from almonds
Time Required to Prepare: 20 minutes
½ cup Almond Butter
1-½ cup Whole Wheat Pastry Flour
½ cup Almond Flour (can fine grind almonds to a fluffy powder, if no flour available)
¼ teaspoon salt
¼ - ½ cup cold water
1. Mix pastry flour, almond flour and salt in a large mixing bowl
2. With a pastry cutter, cut almond butter into the dry mix. Only cut in until you get small lumpy kernels of dough. You may need to rub the flour mix between your hands to get the almond butter mixed in well.
3. Sprinkle in water and turn dough, just until when you try to make a ball of the dough, it holds together.
4. Sprinkle a little water on the counter and place one large piece of wax paper on the moistened counter. This keeps wax paper from slipping in next step. Two pieces of wax paper will be stronger so you can slide the flattened dough onto a cookie sheet and flip it on to the pie pan.
5. Place the large ball of dough on wax paper, add another piece of wax paper over it and flatten by hand, then roll with rolling pin until about ¼ inch thick, keeping shape round to fit in pie pan.
6. When correct thickness, peel back top wax paper slowly, and then flip into pie pan, peeling off remaining layer of wax paper.
7. Shape to pan and flute edges.
8. If you will be cooking a pie that cooks for a long time or at high temperature, and could burn the top edge of crust, shape a long strip of aluminum foil and place carefully just over top edge of pie crust, being careful to not extend the foil into pie filling. It can fit loosely, but will prevent the edges burning.
Aloha, James Brennan Hawaii
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