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1
In a narrow bowl, combine flour, salt and shortening.
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2
Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
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3
Sprinkle water over flour mixture as you toss with a fork.
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4
Don't keep stirring.
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5
Turn only about 8 to 10 times.
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6
Continue with Step 3 below.
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7
Or prepare crust using a food processor:
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8
Chill flour, shortening, butter, water.
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9
Measure flour into work bowl.
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10
Add salt and pulse 3 times.
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11
Add shortening.
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12
Pulse 6 times.
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13
Add butter that has been cup up into chunks.
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14
Pulse 4 times.
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15
Add water 1 tablespoon at a time.
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16
Pulse after each addition.
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17
Pour out of bowl onto plastic wrap.
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18
Create a 5-inch disk and flatten.
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19
Refrigerate.
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20
After about 15 minutes in the refrigerator, remove your disc.
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21
Place a piece of plastic wrap or parchment paper on the counter.
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22
Flour it.
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23
Cover the disk with another piece of wrap or parchment.
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24
Roll out from the center, until disk is about 11 inches in diameter.
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25
Remove top wrap, flour the surface lightly and drape crust over rolling pin.
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26
Center over pie plate and put it in.
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27
Smooth into 9 1/2-inch pie pan.
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28
Remove wrap.
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29
Trim edge to about 1/2 inch around outside of pan.
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30
Fold edge under and flute using thumb and forefingers to make a stand up edge.
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31
Refrigerate until ready to fill.
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32
To prepare filling and topping:
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33
Heat oven to 350 degrees F.
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34
Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes.
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35
Cool.
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36
Put hazelnuts into a kitchen towel and rub together to remove skins.
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37
Chop hazelnuts.
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38
Combine filling ingredients.
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39
Mix well.
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40
Sprinkle chopped nuts on bottom of crust.
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41
Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust.
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42
Pour filling into pan deflecting on back of a spoon.
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43
Larger nuts will rise up to top.
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44
Cover edge of crust with foil.
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45
Bake for 45 minutes to 50 minutes.
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46
Test with a stainless steel knife in center.
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47
When it comes out clean, it's done.
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48
Cool completely on wire rack.
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49
Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.
