Crunchy Nut Pie Pastry

fluffernutter's Note:

Savory and crunchy and super nutritious, this crust is a great base for Russian Carrot Tart, spinach quiche, butternut squash and leek tart, and other vegetable or cheese tarts. The recipe is from The Enchanted Broccoli Forest by Mollie Katzen.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• ½ cup minced nuts (pecans, walnuts,and almonds work well)
• 1 dash salt
• 1 ¼ cups unbleached flour (or a combination of white and whole wheat)
• 4 tablespoons cold butter , cut into bits
• 3 -5 tablespoons ice water

Directions:

1. Combine the nuts, salt and flour in a medium bowl or in a food processor fitted with the metal blade. Cut in the butter with a pastry blender. Drizzle in water and mix until dough holds a ball.
2. St dough on a sheet of plastic wrap or waxed paper. Top with another sheet and roll into a circle. Fit into pie plate and fill.

Reviews

[carole in orlando]

Very nice crust! I used half wholewheat and half white flour. I used pecans and Land O Lakes soft baking butter. I made this crust for Zucchini Quiche Zucchini Quiche. It was a nice compliment to the quiche. Thanks, I will use this again. Carole in Orlando