|Susan's Soy and Almond Pastry Cups|
2/3 cup Crisco butter flavored shortening sticks
1 cup soy flour
1 cup almond flour
1/2 teaspoon salt
4 to 8 tablespoons ice water
Place shortening in refrigerator overnight until very firm. Following day, cut shortening into 1/2 centimeter cubes. With a pastry cutter, cut into shortening, flours, salt until mixture is crumbly. Then adding water one tablespoon at a time until soft ball forms. Chill again in bowl for 1 to 2 hours. Roll thinly on pie pastry muslin or between sheets of wax paper until able to fit one 9" pie shell or cut in smaller circles to fit in wells of muffin tins. Fill with selected pie filling and bake according to filling directions. I like to make the cups ahead of time and freeze them up until I need them. They store unbaked in the freezer for about three months.