This delicious, versatile crust can also be made with hazelnuts, almonds or pecans.
Enough dough for a double-crust pie (8 servings)
Active Time: 10 minutes |
Total Time: 15 minutes
1/2 cup walnuts
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons cold butter, cut into pieces
3 tablespoons walnut oil
6-7 tablespoons cold water
Preheat oven to 350°F.
Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool.
Combine the walnuts, flour, sugar and salt in a food processor; process until the walnuts are finely chopped. Add butter and process until incorporated. Transfer to a large bowl.
Drizzle oil over the flour mixture. Use your fingertips to rub the oil into the mixture. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed.
Divide dough into 2 pieces, 1 slightly larger than the other, and form each into a disk.
Per serving :
13 g Fat;
3 g Sat;
2 g Mono;
8 mg Cholesterol;
26 g Carbohydrates;
4 g Protein;
1 g Fiber;
292 mg Sodium;
64 mg Potassium
Exchanges: 1 1/2 starch, 2 1/2 fat
Tips & Notes
Make Ahead Tip: The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough to room temperature before rolling.
Wide sheets of parchment paper make rolling out dough even easier. They are available in rolls or stacks at kitchenware shops or by mail order from The Baker's Catalogue, (800) 827-6836, www.bakerscatalogue.com.