Instructions: Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening.

Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled creme de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.

Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

Makes one 9-inch crust.

Fat;

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