Walnut Pastry Dough

September 1997

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

Walnut Pastry Dough

Makes: Enough dough for a double-crust pie (8 servings)

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Nutrition Profile


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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


  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.

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,


Per serving: 236 calories; 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

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Recipe Categories

Type of Dish
Baked Goods, other
Ease of Preparation
Total Time
15 minutes or less
8 or more
Preparation/ Technique
September 1997
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