Low Fat Nut Pastry Dough Recipe

Ingredients

***SMALL SINGLE CRUST***

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

***LARGE SINGLE CRUST***

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

***DOUBLE CRUST***

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

1. Preheat oven to 350°F. 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.)

1.Preheat oven to 350°F.

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.)

Method

1.Preheat oven to 350°F.

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.)

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