All Butter Pie Crust with Almonds Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, Jonagold or Northern Spies apples with Newtown apples or all apples together.

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All Butter Pie Crust with Almonds Recipe

2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 tablespoons (2 sticks) unsalted butter
1 teaspoon salt
1 tablespoon brown sugar
3 to 6 tablespoons very cold water

Start by cutting the butter into 1/2-inch cubes and placing in the freezer for 10 minutes so that they become chilled. Dough is ready to shape into discs.

In a food processor, combine flour, almond flour, salt and sugar, pulse to mix. Add butter and pulse 4 to 6 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 cold tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-work the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 20 minutes.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place dough on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press to line the pie dish with the dough.

Add filling to the pie.

Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough firmly together. Trim excess dough with kitchen sizzers, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so the steam from the cooking pie can escape.