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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose

    Ingredients Jump to Instructions ↓

    1. 1 1/4 cups unbleached flour

    2. Pinch of sea salt

    3. 1 tablespoon cane sugar

    4. 3 tablespoons toasted, chopped hazelnuts

    5. 2 tablespoons shredded, unsweetened coconut

    6. 1/4 cup unsalted butter, very cold/cut into 8 pieces

    7. 1/4 cup Crisco, very cold

    8. 2 tablespoons Frangelico liqueur

    9. About 2 tablespoons ice water

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 425 degrees F. Mix flour, sugar, salt, nuts and coconut in a stainless steel mixing bowl. [Metal works best because your fingers will warm the butter, and the metal will help to keep the ingredients as soon as possible during the process.] Cut Crisco into 8 small pieces. Add Crisco and butter to the dry ingredients. With your [very clean!] fingertips, work the shortening into the flour mixture until it resembles coarse meal.

    2. Add the Frangelico and work into the flour mixture. Now, add the water, a few drops at a time, until the mass forms a dough and holds together. It is important not to add any more liquid than is necessary, or you will end up with a mushy mess.

    3. Put the mixture into the pie pan and press with your fingertips to form a pie crust. Bake the crust for 12 minutes in the preheated oven.


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