Crunchy Nut Pie Pastry
Get ready to elevate your homemade pies with this Crunchy Nut Pie Pastry, a buttery, flaky crust infused with the rich flavor and texture of finely chopped almonds, walnuts, and pecans. Perfect for sweet or savory fillings, this recipe combines classic pastry techniques with a nutty twist, creating a crust that's both tender and satisfyingly crisp. With a hint of vanilla and a touch of granulated sugar, the dough strikes the perfect balance between sweet and savory, making it versatile for any pie lover's dream. Ideal for blind baking, this pastry is easy to prepare and guarantees a stunning base for your favorite tarts, quiches, or fruit pies. Whether you're crafting a decadent dessert or a savory masterpiece, this nutty crust will add irresistible flavor and crunch to every bite.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams unsalted butter, cold and cubed
- 50 grams granulated sugar
- 75 grams mixed nuts (e.g., almonds, walnuts, pecans), finely chopped
- 1 teaspoon salt
- 3 tablespoons ice water
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
Add the cold, cubed unsalted butter into the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Stir in the finely chopped mixed nuts, ensuring they're evenly distributed throughout the mixture.
In a small bowl, mix together the ice water and vanilla extract. Gradually add this liquid to the flour mixture, one tablespoon at a time, mixing gently after each addition.
Use your hands to gently bring the dough together. If the dough feels too dry or crumbly, add an extra teaspoon of ice water at a time until the dough just comes together without being sticky.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the butter to firm up and the gluten to relax.
Preheat your oven to 180°C (355°F). Lightly flour a clean work surface and rolling pin, then roll out the chilled dough to fit your desired pie or tart pan.
Carefully transfer the rolled-out dough to the pan, pressing it gently into the corners. Trim any excess dough from the edges.
Using a fork, prick the base of the pastry to prevent it from puffing up during baking. Line the pastry with parchment paper and fill with pie weights or dried beans to blind bake.
Bake the pastry in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove the parchment paper and weights, then bake for an additional 5 minutes to fully cook the base if needed.
Let the pastry cool completely before filling with your desired pie or tart filling. Enjoy your crunchy nut pastry!
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 54.5 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
