walnut pie crust recipe

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The Best walnut pie crust recipe

I’m so excited to share this walnut pie crust recipe with you, it’s one of my family’s favorite desserts. We first tried it at a local bakery and were hooked. The combination of the rich, nutty flavor of the walnuts and the flaky, buttery crust is just perfect.

My kids love helping me make it, and it’s always a hit at family gatherings. I’ve been making this recipe for years, and it never fails to impress. The best part is that it’s actually quite healthy, with the walnuts providing a good source of omega-3s and fiber.

Plus, it’s easy to make in large quantities, so it’s perfect for big events or potlucks. The key to making a great walnut pie crust is using high-quality ingredients and not overworking the dough. This ensures that the crust stays flaky and tender, even when you’re making multiple pies at once.

I’ve found that using a combination of all-purpose flour and whole wheat flour gives the crust a nice depth of flavor and texture. And don’t even get me started on the benefits of using fresh walnuts – they make all the difference in the world! My family loves this recipe so much that we’ve even started making mini pies for special occasions like birthdays and holidays.

It’s just one of those desserts that never goes out of style, and I know your family will love it just as much as mine does.

4.7 from 1973 votes

A rich and nutty pie crust perfect for fruit pies or cheesecakes. The walnuts add a delightful crunch and depth of flavor.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour

1/2 cup finely chopped walnuts

1/2 cup unsalted butter, cold and cubed

1/4 cup granulated sugar

1/4 tsp salt

2-3 tbsp ice-cold water

For Egg Wash

1 egg

1 tbsp milk

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).

2In a food processor, combine flour, walnuts, sugar, and salt.

3Pulse until walnuts are finely chopped and mixture is well combined.

4Add cold cubed butter and pulse until the mixture resembles coarse crumbs.

5Transfer the mixture to a mixing bowl.

6Add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.

7Be careful not to overmix.

8If the dough is too crumbly, add a bit more water.

9If it is too sticky, add a bit more flour.

10Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

11On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness.

12Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.

13Trim the excess dough, leaving about 1/2 inch of overhang.

14Crimp the edges as desired.

15Refrigerate the pie crust for an additional 15 minutes.

16Prepare the egg wash by whisking together the egg and milk in a small bowl.

17Brush the egg wash lightly over the chilled pie crust.

18This will give the crust a golden brown color when baked.

19Poke the bottom and sides of the crust with a fork to prevent bubbling.

20Line the crust with parchment paper and fill it with pie weights or dried beans.

21Bake the pie crust in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown.

22Remove the pie weights and parchment paper, and continue baking for an additional 5-7 minutes, or until the bottom of the crust is lightly golden.

23Allow the crust to cool completely before filling.

🔧Equipment

Food processor

Mixing bowl

Rolling pin

Pie dish

Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 150mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 3g

📝Notes

Tips: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the butter is very cold to achieve a flaky crust. This crust is perfect for fruit pies, cheesecakes, or any pie that requires a nutty flavor.

This walnut pie crust recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something special for your family on a weeknight.

It’s easy to make in large quantities, so it’s perfect for big events or potlucks.

And with its rich, nutty flavor and flaky texture, it’s sure to be a hit with your loved ones.

❓ Frequently Asked Questions About Walnut Pie Crust

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

A: I recommend using a combination of all-purpose flour and whole wheat flour for the best flavor and texture. Whole wheat flour adds a nutty flavor and extra nutrition to the crust.

Q: Can I use old or stale walnuts for this recipe?

A: No, fresh walnuts are essential for this recipe. Old or stale walnuts may not have the same rich flavor and texture as fresh ones.

Q: How do I prevent the walnut pie crust from becoming too dark?

A: To prevent over-browning, you can cover the edges of the pie with foil during baking or use a pie shield to protect them.

Q: Can I make this recipe in advance?

A: Yes, you can make the walnut pie crust dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: What’s the best way to store leftover walnut pie?

A: Leftover walnut pie can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

walnut pie crust recipe

The Best walnut pie crust recipe