Almond Crust
Serves: 2 crusts
  • ¼ cup almonds, sliced
  • 2¼ cups flour
  • 1 teaspoon salt
  • 2 sticks butter, chopped into small pieces
  • ¼ - ⅓ cup ice water
  1. To make the crust:
  2. In a small pan over medium heat, toast the almonds until they are golden and fragrant. Remove from heat. Pulse the almonds in a food processor until coarsely ground. Add the flour, salt and continue to pulse until finely ground.
  3. Add butter to the flour mixture and pulse until it resembles coarse meal. With the processor running, slowly add cold water until the dough just starts to hold together. (you'll want to stop just before it clumps up) Turn the dough onto a clean counter and press together into flattened ball. Divide the ball in half, press into two flat disks and cover each completely in plastic wrap. Refrigerate dough for at least 30 minutes.
Recipe by Seasons in Vermont at