Nut Crust
Yield
1 crustPrep
20 minCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
nuts
minced |
|
| 1 | dash |
salt
|
*
|
| 4 | tablespoons |
margarine
cut into small pieces |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 5 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
nuts
minced |
|
| 1 | dash |
salt
|
*
|
| 6E+1 | ml |
margarine
cut into small pieces |
|
| 296 | ml |
all-purpose flour
|
|
| 75 | ml |
water
cold |
|
Directions
Place nuts, margarine, salt and flour together in a bowl.
Use a pastry cutter to work the mixture until it is uniform and resembles coarse corn meal.
Gradually drizzle in the cold water, and graduate from pastry cutter to fork.
Mix by pushing the dough into itself in the center of the bowl.
When the dough adheres to itself, you've added enough water.
Roll out the dough and form your crust.
Chill until time to fill.
