One cup of white flour, 2/3 cup of almond meal, 1/2 cup of cold water, and a pinch of salt. Mix the flour and almond meal thoroughly together, add water and salt, and knead but not long. This is sufficient for one two-crusted pie.
One cup of white flour, 1/4 cup of cocoanut-oil, pinch of salt, and 1/2 cup of cold water. Warm the cocoanut-oil, and thoroughly rub it with the flour; then add the water and salt, and knead enough to roll out well.
One cup of white flour, 2 large tablespoonfuls of raw nut butter, 1/4 cup of cold water, and salt to taste. Rub the butter with the flour, add salt and water, and knead lightly. This is enough for one pie with two crusts. The roasted butter can be used in the same way, but it makes a dark crust.
One cup of white flour, 2/3 cup of peanut meal, 1/2 cup of cold water, and a pinch of salt. Mix the flour and nut meal together thoroughly, add water and salt, and knead, but not long. This is enough for one two-crusted pie.
Take 1 tablespoonful of nutcoa and rub it well in 1 cup of white flour, then add 2 tablespoonfuls of cold water. Knead as little as possible, and roll out as soft as you can handle. More flour may have to be added to keep it from sticking.
Take 1 cup of white flour, and mix with it a little salt and about 1/2 cup of nutcoa and just enough cold water to make it stick together; then roll out and cut in any desired shape. A nice paste for tarts can be made from almond butter or almond meal. If the almond meal is used, use less flour; about 1/2 cup of flour to 1/2 cup of almond meal, and a little water.
Let the chufa milk set for several hours, or overnight (see index for Chufa Milk), after which skim off the cream. Take 1/2 cup of the thin cream, 1 cup flour, a pinch of salt, and enough cold water to make a stiff dough. Work as little as possible. This makes a sweet, crisp, delicious crust.
The chufa should be cultivated by every farmer. It is a sweet, tuberous nut, rich in fats, and, to my knowledge, may be successfully raised as far north as Minnesota. It is quite certain that they will grow in Canada. It would be well to experiment. (See article on Chufa.)
Grind the nuts to a fine meal. To 1/2 a cup of the meal, 1 cup flour, and a pinch of salt, add sufficient water to make a dough which can be rolled. Work but little. The crust 21 will be dark colored, on account of the skins of the nuts; but it will be crisp and palatable. Cream obtained from these nuts would make a lighter crust.
Grind the pine-nuts to a meal, in a nut-butter mill. Take 1/2 cup of the meal, 1 cup of white flour, and a pinch of salt, to which add nearly 1/2 cup of water, and roll out with as little kneading as possible.