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Nut Pastry Dough

pies, pastry

1/4 cup walnuts or hazelnuts
--or almonds or pecans
1 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon cold butter; cut into pieces
1 1/2 tablespoons walnut oil
4 tablespoons cold water
1/3 cup walnuts or hazelnuts
--or almonds or pecans
1 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
3/4 teaspoon salt
1 1/2 tablespoons cold butter; cut into pieces
2 1/2 tablespoons walnut oil
5 tablespoons cold water; up to 6
1/2 cup walnuts or hazelnuts
--or almonds or pecans
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons cold butter; cut into pieces
3 tablespoons walnut oil
6 tablespoons cold water; up to 7

1. Preheat oven to 350F. 2. Spread nuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool. 3. In a food processor, combine nuts, flour, sugar and salt; process until nuts are finely chopped. Add butter and process until incorporated. Transfer to a large bowl. 4. Drizzle oil over flour mixture. Use your fingertips to rub 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. If making a single crust, gently form dough into a flattened disk. If making a double crust, divide dough into 2 pieces, 1 slightly larger than the other, and form each into a disk. (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.)

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 1 serving

Preparation Time: 0:00

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