Nut Pastry Dough

Serving Size : 1
Ingredients

for prepare Nut Pastry Dough

:

Amount	Measure	Ingredient - Preparation Method
SMALL SINGLE CRUST nut pastry dough
1/4	cup	walnuts or hazelnuts
or almonds or pecans nut pastry dough
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 nut pastry dough
1/3	cup	walnuts or hazelnuts
or almonds or pecans nut pastry dough
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 nut pastry dough
1/2	cup	walnuts or hazelnuts
or almonds or pecans nut pastry dough
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 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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