Walnut Pastry Crust

This Walnut Pastry Crust is sure to be your new favorite pie crust. It’s great for a little extra nutty flavor in your apple pie.

Walnut Pastry Crust

Looking for an easy crust for you fall pies? This one was easy, fast, and tasty. I’ve got to tell ya that I’m not a big crust fan, but I enjoyed this one. It may be because of how easy this was to make, or it may have been the nutty flavor. Whatever it was, I enjoyed it as the crust of my Dutch Apple Pie topped with homemade caramel.

I also still have a bit of crust anxiety.

The crusts I’ve made before never really turned out as well as I had hoped. Granted, this one did not get pre-baked so I can’t tell you if it would shrink. I also opted for a simple crust edge. I crimped the edge with a fork and left it like that. Easy.

The good news about this crust is that you can make it a few days in advance and keep it in the fridge until you’re ready to fill and bake it. Just keep it covered in the fridge, then fill it with your fruit.

Crimp the edges with a fork and call it done, son!

I hope that you give this crust a try. It sure did make my belly happy!

This recipe is part two in a three part series including Dutch Apple Pie and Goat Milk Caramel.

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Yield: 16 servings

Walnut Pastry Crust

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An easy pie crust that comes together in less than an hour and can rest in the fridge for up to three days.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup flour
• 1/4 cup finely ground walnuts
• 1/2 teaspoon salt
• 1/3 cup shortening
• 2 – 5 tablespoons ice water

Instructions

1. Stir the flour, walnuts, and salt together then cut in the shortening. I used two forks to blend the flour with the shortening, then used my fingers to blend them.
2. Add a tablespoon of ice water and knead in. Add more ice water, a tablespoon at a time, until all the dough sticks together and forms a ball.
3. Roll into a disk and refrigerate for 30 minutes.
4. Add some flour to your work surface and roll out the dough and transfer it to the pie pan. Roll the dough over the rolling pin and unroll it over the pie pan.
5. Press and mold the crust into the pie pan and then use a fork to press the edges down.
6. The dough can be refrigerated, wrapped up, for up to three days.

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