Butter Nut Pastry
Prep time
Total time
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: Dessert | 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:
  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. 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.
  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 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.
  6. Add desired pie filling and bake as directed in the recipe.
  7. 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.
Recipe Notes
Pan: One 9" Pie Prep Time: 2 Hours Yield: Single Crust Storage: Cover and Refrigerate
Recipe by at https://thebakingpan.com/recipes/pastry/butter-nut-pastry/