Butter Nut Pastry
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.
Recipe type: Pie Pastry, Pie Crust
Butter Nut Pastry for 9 Inch Single-Crust Pie:
- 1 cup all-purpose flour, plus additional for work surface
- ¼ cup finely ground pecans
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- ½ cup unsalted butter, chilled, cut into small pieces
- 2 to 3 tablespoons ice water
Butter Nut Pastry:
- 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.
- 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.
- Gently pat dough into a 6 inch disc. Wrap in plastic wrap and refrigerate 1 to 2 hours.
- Remove the chilled dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible. Tip: Roll the dough to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan.
- Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to 1-inch beyond the edge of the pie pan. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
- Add desired pie filling and bake as directed in the recipe.
- Tip: Most pies can be refrigerated before baking. For less pastry shrinkage, cover the pie with plastic wrap and refrigerate until the pastry is firm, at least 30 minutes, before baking.