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.