ALL-PURPOSE CRUST

All-Purpose Crust image

Provided by Zoe Singer

Yield Makes one 9" pie crust

Number Of Ingredients 6

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1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, chilled
2 tablespoons all-vegetable shortening
2-3 tablespoons ice-cold water

Steps:

Add 2 tablespoons almond flour or 2 tablespoons sliced almonds pulsed in a food processor until finely ground.
Replace sugar with 1 tablespoon sweetened coconut flakes.
Add 2 tablespoons quick-cooking oats
In a food processor, pulse dry ingredients until combined. Add butter and shortening; pulse until texture is rough and largest pieces of shortening are the size of peas, 1 to 2 minutes. Add 2 tablespoons ice water; pulse to combine. Pinch dough; if it doesn't hold together, mix in remaining 1 tablespoon water. Form dough into a round; wrap in plastic. Refrigerate for 1 hour or up to 3 days. dust a piece of waxed paper with flour; roll out dough to form a 12" circle. lay dough in 9" pie pan, waxed paper side up. gently remove paper, then press dough into pan. trim edge of crust so there is 1 inch of overhang remaining. Fold over edge; pinch crust at 1/2-inch intervals to form a crimped edge. Add pie filling when indicated.