From the kitchen of Jeannette Little
In a food processor:
2 1/4 c flour
1 tsp salt
1 Tbsp sugar
Add:
3/4 c Crisco
Pulse until crumbly.
Add:
1/4 c water
2 tsp almond extract
1 egg yolk
Pulse until it comes together.
This makes a bottom and top crust.
NOTES
- If you don’t have a food processor, use a pastry blender.
- I use 1 tsp almond extract, 1 tsp vanilla. Just replace almond with vanilla if you don’t like almond. -Steph
Photo by https://www.pexels.com/@crisher/
