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Almond Pie Crust

Almond Pie Crust

Makes 36 nutty fragrant shortbread shells that freeze beautifully; the toasted almonds add a depth to the shortbread that is unexpected and addictive.
Course Pastry
Cuisine Canadian
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 36
Author Valerie Lugonja


  • 1 ¾ c all-purpose flour
  • ¾ c confectioners' sugar
  • 1/3 c cornstarch
  • ¼ t salt
  • 1/3 c blanched whole almonds , toasted and ground fine
  • 1 c cold unsalted butter , cut into bits
  • 1 t almond extract


  1. Butter 36 mini-muffin cups
  2. Sift together flour, icing sugar, cornstarch, and salt into bowl of food processor; pulse mixture with almonds until well combined
  3. Add butter and almond extract; blend until a dough begins to form (about 1 minute)
  4. Preheat oven to 350°F
  5. Press dough lightly into mini muffin cups; bake 12-15 minutes in middle of oven until pale golden
  6. Cool 5 minutes, and then gently loosen sides of shells with a thin knife to carefully remove from cups as shells will be very fragile
  7. Freeze, layered, in air tight container until ready to use