From the kitchen of Joan Knewasser
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
- My cousin Jeanette gave me this recipe.
- If you don’t have a food processor, use a pastry blender.
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