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Low Fat Nut Pastry Dough Recipe
Ingredients
***SMALL SINGLE CRUST***
1/4 cup walnuts or hazelnuts, or almonds or pecans
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***
1/3 cup walnuts or hazelnuts, or almonds or pecans
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***
1/2 cup walnuts or hazelnuts, or almonds or pecans
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons cold butter, cut into pieces
Method
Preheat oven to 350°F.
Spread nuts in a pie pan and bake for 5 to 7 minutes, or until fragrant.
Let cool.
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.
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.
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.
