Vanilla Nut Crust

Ingredients

• 1 cup all purpose flour
• 1/4 cup finely crushed vanilla wafers
• 1/2 teaspoon salt
• 1/3 cup lard n shortening
• 3 tablespoon finely chopped pecans
• 3 to 4 tablespoon water

Directions

1. In a mixing bowl combine flour, crushed vanilla wafers, and salt.
2. Cut in lard n shortening til pieces are size of small peas. Stir in finely chopped pecans.
3. Sprinkle 1 tablespoon water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat using 2 to 3 tablespoon more water, til all is moistened. Form dough into a ball.
4. On a lightly flour surface flatten dough with hands. Roll into 12 inch circle; transfer to a 9 inch pie plate.
5. Trim pastry to 1/2 inch beyond edge. Flute edge. Prick bottom n sides with fork. Bake at 450° for 10-12 minutes.

Timing

• til pieces are size of small peas; til all is moistened; 10-12 minutes

Temperature

• 450°

Equipment

• mixing bowl, cutting-in utensil, fork, rolling pin, 9 inch pie plate, oven

Notes

• good pie crust for a prebake pie crust.

Transcription

Vanilla Nut Crust 1 cup all purpose flour 1/4 cup finely crushed vanilla wafers 1/2 teaspoon salt 1/3 cup lard n shortening 3 tablespoon finely chopped pecans 3 to 4 tablespoon water In a mixing bowl combine flour, crushed vanilla wafers, and salt. Cut in lard n shortening til pieces are size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat using 2 to 3 tablespoon more water, til all is moistened. Form dough into a ball. On a lightly flour surface flatten dough with hands. Roll into 12 inch circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge. Prick bottom n sides with fork. Bake at 450° for 10-12 minutes. til pieces are size of small peas; til all is moistened; 10-12 minutes 450° mixing bowl, cutting-in utensil, fork, rolling pin, 9 inch pie plate, oven good pie crust for a prebake pie crust.