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    You are in: Home / Recipes / Crunchy Nut Pie Pastry Recipe
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    Crunchy Nut Pie Pastry

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    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.

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    Units: US | Metric

    • 1/2 cup minced nuts (pecans, walnuts,and almonds work well)
    • 1 dash salt
    • 1 1/4 cups unbleached flour (or a combination of white and whole wheat)
    • 4 tablespoons cold butter, cut into bits
    • 3 -5 tablespoons ice water


    1. 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. 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.

    Ratings & Reviews:

    • on April 01, 2006


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crunchy Nut Pie Pastry

    Serving Size: 1 (54 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 230.4
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 5.6 g
    Cholesterol 20.3 mg
    Sodium 157.4 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 1.7 g
    Sugars 0.6 g
    Protein 4.7 g

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