walnut pie crust recipe

Written BySheba G Updated On
walnut pie crust recipe
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The Best walnut pie crust recipe

I’ve been making walnut pie crust for years, and it’s always a hit with my family. It’s a recipe that’s been passed down from my grandmother, who got it from her mother. The combination of the flaky crust and the rich, nutty flavor of the walnuts is just perfect.

I love how it tastes and feels in my mouth, all crumbly and tender. My kids can’t get enough of it, and it’s always a staple at our family gatherings. The best part is that it’s really easy to make, even for a beginner like me.

You just need to mix together some flour, butter, and ice-cold water to create the perfect pie crust. Then you add in some chopped walnuts and a pinch of salt, and voila! You have a delicious pie crust that’s perfect for any occasion.

I like to serve it with a variety of fillings, from sweet fruits to savory meats. The possibilities are endless, and it’s always a crowd-pleaser. One of the things I love about this recipe is how versatile it is.

You can make it in advance and store it in the fridge for up to a week, or freeze it for months. It’s also super easy to reheat, just pop it in the oven for a few minutes and you’re good to go. My family loves how comforting this pie crust is, especially during the holidays when we’re all together.

It’s just one of those recipes that never fails to bring people together. I’ve made it so many times now that I’ve lost count, but every time I take a bite I’m reminded of why I love this recipe so much. It’s just one of those classic dishes that never goes out of style.

Walnut Pie Crust Recipe

Walnut Pie Crust Recipe

4.6 from 1318 votes

A nutty and crispy walnut pie crust recipe that adds a delightful crunch to your favorite pies. This recipe is perfect for those who love a unique twist on traditional pie crusts.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Crust

1 1/2 cups walnuts
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a food processor, pulse the walnuts until they resemble coarse crumbs.
3Be careful not to overprocess, as they can turn into walnut butter.
4Add the flour and salt to the food processor and pulse a few times to combine.
5Add the cold cubed butter and pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
6This should take about 10-15 pulses.
7With the food processor running, slowly pour in the ice-cold water through the feed tube.
8Pulse until the dough just comes together.
9You may need to add a bit more water, one teaspoon at a time, until the dough sticks together when pressed.
10Be careful not to overmix or add too much water, as this can make the crust tough.
11Turn the dough out onto a lightly floured surface and shape it into a disk.
12Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
13This step is crucial for the dough to relax and become easier to roll out.
14On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
15The dough should be about 1/8 inch thick.
16If the dough is too sticky, add a bit more flour to the surface and rolling pin.
17Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it into the sides and bottom.
18Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
19Crimp the edges with your fingers or a fork to create a decorative border.
20Using a fork, poke holes all over the bottom and sides of the crust to prevent it from puffing up during baking.
21This step is important to create a flat surface for your pie filling.
22Place the pie dish on a baking sheet and bake the crust in the preheated oven for 10-12 minutes, or until it turns a light golden color.
23The crust should look dry and set, with no soft or doughy spots remaining.

🔧Equipment

Food processor
Pie dish
Mixing bowl
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 5g

📝Notes

Tips: For easier rolling, let the dough sit at room temperature for a few minutes before rolling. You can also freeze the pie crust for up to 3 months. Thaw it in the refrigerator overnight before using.

Watch Video Of How Walnut Pie Crust Recipe Works

This walnut pie crust recipe has been a staple in my household for years, and I’m so glad I can share it with you now.

It’s perfect for any occasion – whether you’re serving a special meal or just want something comforting on hand – and its ease makes it ideal even for beginners.

One thing to note is that if you plan on storing leftover pieces in an air-tight container in your pantry or fridge they will keep their freshness better if they are wrapped individually first before placing them inside.

❓ Frequently Asked Questions About Walnut Pie Crust

Q: What type of flour is best for making walnut pie crust?

The best type of flour for making walnut pie crust is all-purpose flour with a high protein content.

Q: Can I use other types of nuts instead of walnuts?

While walnuts are the traditional choice for this recipe, you can also use other types of nuts like almonds or pecans.

Q: How do I prevent the crust from becoming too brown?

To prevent the crust from becoming too brown, you can brush it with some egg wash before baking.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by storing the dough in the fridge for up to 24 hours or freezing it for months.

Q: What temperature should I bake the pie at?

The ideal temperature for baking this pie is 375 degrees Fahrenheit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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