Walnut Pastry Dough

Walnut Pastry Dough

1 Review
From: EatingWell Magazine September 1997

This delicious, versatile crust can also be made with hazelnuts, almonds or pecans.

Ingredients 8 servings

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  • 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


  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool.
  3. 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.
  4. 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.
  5. Divide dough into 2 pieces, 1 slightly larger than the other, and form each into a disk.
  • 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.

Nutrition information

  • Per serving: 235 calories; 13 g fat(3 g sat); 1 g fiber; 26 g carbohydrates; 4 g protein; 7 mcg folate; 8 mg cholesterol; 4 g sugars; 90 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 2 mg iron; 292 mg sodium; 64 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 2 1/2 fat

Reviews 1

February 05, 2011
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By: EatingWell User
Tasty Pastry This is one my most favorite pie crusts to make. I have loved it for years. There is nothing else like it. The dough itself can be fickle when handled at times. Take your time and you'll be fine. Pros: Taste & Texture Cons: Be careful it is a fragile dough