Try this pastry in place of a traditional pie pastry. It has a nutty, buttery, sweet taste and is a nice pastry to use for pecan or walnut pies, and cream or custard pies. Chill the pastry before rolling it out so it is easier to work with.

Butter Nut Pastry

Ingredients:

9 inch Butter Nut Pastry:

1 cup all-purpose flour, plus additional for work surface

¼ cup finely ground pecans

2 tablespoons granulated sugar

1/8 teaspoon salt

½ cup unsalted butter, chilled, cut into small pieces

2 to 3 tablespoons ice water

Directions:

Butter Nut Pastry:

1. In a large mixing bowl, combine flour, ground pecans, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.  
   
   
2. Add the minimum amount of water noted in the list of ingredients, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional one tablespoon of water (or a little more) if necessary.
   
   
3. Gently pat dough into a 6 inch disc. Wrap in plastic wrap and refrigerate 1 to 2 hours.
   
   
4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
   
   
5. Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges.
   
   
6. Add desired pie filling and bake as directed in the recipe.
   
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