Almond whole wheat single pie crust

3/4 cup whole wheat flour
3/4 cup unbleached AP flour
1/2 cup slivered blanched almonds (about 2 ounces)
1 tbsp sugar-in-the-raw or turbinado sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled Earth Balance vegan buttery sticks, cut into pieces
1/2 teaspoon almond extract
2 tablespoons (about) ice water

Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

Recipe adapted from


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