Cinnamon Pastry Crust recipe

Source: Bon App�tit - November 1999

1 1/2 cups all-purpose flour
1/3 cup walnuts or slivered almonds, toasted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
    cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut
    into 1/2-inch pieces
2 tablespoons (or more) ice water or
    chilled dark cr�me de cacao

Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled cr�me de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.

Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

Makes one 9-inch crust.