While not all walnut pie recipes call for a pastry crust, those that do seemingly warrant a homemade crust to hold the epicurean ingredients of the walnut pie. An excellent source of protein, walnuts are high in vitamins and minerals and contain more antioxidants than any other nut. On the other hand, pie crust is high in fat and has limited nutritional value. Yet, prepared with organic ingredients and served in limited quantities, the taste and presentation of the homemade variety versus a prepared, refrigerated crust, make the time and effort expended well worth it.
Step 1
Cut the chilled butter into small cubes and return to the refrigerator to keep cool.
Step 2
Combine the flour, baking powder, sugar and salt in the food processor.
Step 3
Add the chilled butter to the dry ingredients and pulse until the mixture resembles course meal.
Step 4
Turn the processor on and slowly add the water until the dough begins to stick together in moist clumps.
Step 5
Remove the dough with your hands or a spatula and gently gather it into a ball. Divide the dough into two pieces and place onto a sheet of plastic wrap.
Step 6
Flatten both pieces of dough into individual 6-inch circles. Cover and wrap each circle with plastic and refrigerate for at least one hour or overnight.
Step 7
Remove one circle of dough from the refrigerator and place onto a floured surface. Flour your rolling pin and -- beginning at the center of the dough -- roll the pastry into a large circle. When it is approximately one inch larger than your pie dish, carefully roll the dough over the rolling pin and transfer it to the pie dish.
Step 8
Flute the edges of the pastry or use the rolling pin to remove the excess pastry from the top of a tart pan.
Step 9
Use the unbaked pie shell according to your walnut pie recipe.
Tips and Warnings
- For a flakier crust, you can substitute 1/3 of the butter with vegetable shortening. Uncooked dough can be frozen for 30 days and thawed in the refrigerator when you are ready to use. If your recipe calls for a baked pie crust, pierce the bottom of the crust with a fork and line with parchment paper or aluminum foil. Place pie weights, dried beans or rice on top of the paper and bake for 15 to 20 minutes at 400 degrees Fahrenheit.
Things You'll Need
- 2 1/2 cups all-purpose flour
- 1 tsp. sea salt
- 2 tbsp. white sugar
- 1 cup organic, unsalted butter
- 1/4 to 1/2 cup ice water
- Pastry knife
- Food processor
- Spatula
- Plastic wrap
- 1/2 cup of flour
- Rolling pin
- Pie dish
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