Tag Archives: pie crust

Walnut Pie Pastry

If you’re in the mood for a pie crust, but want it to have a little “extra” (Okay, I don’t know what that means, I’m just trying to be clever…trying and failing), then this is the pie crust for you.

This pie crust is good for any pie that compliments walnuts…Think apple, think rasberry, think, well, walnut!

  • 1 cup Sifted flour
  • 1/2 tsp Salt
  • 1/4 cup Chopped black walnuts
  • 1/3 cup chilled butter, diced
  • 2-3 tbl Ice water (up to 3)

Place sifted flour into food processor. Add salt and walnuts. Process until walnuts are somewhat ground. Pulse in butter, piece by piece, until dough has the consistency of coarse corn meal. Pulse in Ice water, one tablespoon at a time, until the dough collects upon itself.

Shape the dough into a ball, and roll out until it’s 1/8th inch thick. Place in a 9″ pie plate . Refrigerate until it is ready to be used.

Makes 1 9″ pie crust. Double ingedients if you need dough for lattice work or pie top.


Butter Flaky Pastry Dough

This can be used as a pie crust, and actually has been used as one. This I will explain in a later entry.And yes, butter improves the taste.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) cold unsalted butter
  • 1/4 cup solid vegetable shortening
  • 1/3 cup plus 1 Tablespoon ice water

Sift together the flour, sugar and salt. Place into food processor.

Cut butter into 1/4 inch pieces. Drop one piece at a time into the food processor, and pulse into the flour. Repeat until the butter is combined and the flour has the size of small peas.

Take shortening and spoon into flour and pulse into the dough the same way you did with the butter. Do not let the mixture soften and begin to clump; it should remain dry and powdery.

Mix in ice water 1 Tablespoon at a time. Continue until balls of dough stick together. Remove dough from processor and divide in two. Wrap in plastic and refrigerate overnight.


Pie Crust 1.0

When making the honey/apple pie last week, I was somewhat disappointed with the crust that I used. I set myself to work, in order to find a decent pie crust from which I can base all future pies.

The one below is not bad, certainly better than the one I used previously. Using carbonated water made the crust seem a little lighter, and it still was fairly flaky. The next version will have some butter in order to give it that butter taste.

  • 1 1/4 cup All-purpose Flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening,chilled
  • 3 Tablespoons soda water

In a food processor,mix flour and salt together.Pulse in the shortening,one spoonful at a time, until the mixture resembles coarse crumbs. Add one tablespoon of soda water,ensuring its been incorporated into the dough before adding the next tablespoon.

After all water is added, gather the dough and roll it into a ball. Wrap it plastic wrap, and store in refrigerator for at least 30 minutes. The longer you chill it, the better the chance of the shortening solidifying, which is what you want.

Use when needed by rolling out dough and putting it into a 9″ pie plate. If Dough falls apart easily, ad more water, a teaspoon at a time.