Crunchy No-Roll Pie Crust

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.

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.

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.