1½cups+1½ tablespoons all purpose flour(200 g total, if you double the recipe then double this amount)
1cupalmond flour
½cupbutter ( room temperature) (cubed)
½cupgranulated or fine sugar
1pinchsalt (if you use unsalted butter then add ¼ teaspoon of salt)
1largeegg (room temperature)
1largeegg yolk (room temperature)
1teaspoonvanilla extract (or almond extract)
1teaspoonbaking powder
Instructions
In a large bowl, stand mixer or food processor whisk together the flours, sugar, salt and baking powder.
Add the egg, yolk, vanilla and room temperature butter, mix until the dough is almost combined.
Move the dough to a lightly floured flat surface and gently knead to form a soft dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes before using.
Notes
If you find the dough too dry then add more butter or a little water.In a blender or food processor add blanched almonds blend or pulse until a fine, powdery flour is achieved. Any pie dough is great to make in advance! Store wrapped in plastic wrap or rolled out in the pie or tart pan covered with plastic wrap for up to a day. Do not add filling to the crust until ready to bake.Store well wrapped dough in the freeze for up to two months. You can also freeze pre-baked crusts wrapped for a month or two. Thaw wrapped at room temperature.