HAZELNUT SHORTBREAD CRUST

1/3 c hazelnuts,toasted,husked
1-1/4 c all purpose flour
1/2 c (1 stick) unsalted butter, cut
into pieces, room temperature
1/2 c powdered sugar
1 large egg yolk
1 tbs grated lemon peel
1/2 tsp salt

Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist clumps form. Turn dough out onto lightly floured surface. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll, about 45 min.
Position rack in center of oven and preheat to 325F. Roll out dough between sheets of waxed paper to 12-inch
round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper. Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish. Peel of paper. Press dough gently into dish. Fold overhang under; crimp to form decorative edge. Pierce crust all over with fork. Chill 15 min.
Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 min. Remove foil and beans. Bake until crust is pale golden, about 20 min. longer. Transfer crust to rack and cool completely.
The Crust is from a recipe for Lemon Meringue Pie. Pecans can be substituted for the Hazelnuts; and vanilla, or flavoring of your choice, for lemon.
BON APPETIT!