Walnut Piecrust Recipe

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Walnut Piecrust
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Ingredients
7
Count
Nutrition
604
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  1. In a food processor, combine the flour, salt and sugar and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal, 15 to 20 pulses. Add the walnuts and pulse 2 or 3 times to combine. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoons at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
  2. Remove the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Place the piecrust in the freezer for 30 minutes.
  3. Position a rack in the lower third of an oven. Place a baking sheet on the rack. Preheat the oven to 400°F.
  4. Line the piecrust with parchment paper and fill with pie weights. Brush the edges of the crust with the egg mixture. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more. Transfer to a wire rack and let the crust cool completely. Fill the cooled crust as directed in your pie recipe.
  5. If making a double-crust pie, roll out the remaining dough disk into a 12-inch round about 3/16 inch thick. Using a small, sharp knife or decorative cutters, cut slits or cut out shapes in the dough to allow steam to escape during baking. Drape the dough over the filled pie and press gently to eliminate any air pockets. Trim the overhanging dough to 1/2 inch. Tuck the top crust under the bottom edge and crimp to form a decorative edge. Brush the crust with the egg mixture.
  6. Bake the pie as directed in your recipe. Makes enough dough for 1 double-crust pie or 2 single-crust pies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 603.65 Kcal (2527 kJ)
Calories from fat 393.64 Kcal
% Daily Value*
Total Fat 43.74g 67%
Cholesterol 91.18mg 30%
Sodium 407.36mg 17%
Potassium 211.39mg 4%
Total Carbs 43.89g 15%
Sugars 2.03g 8%
Dietary Fiber 3.19g 13%
Protein 11.26g 23%
Vitamin C 0.6mg 1%
Vitamin A 0.4mg 13%
Iron 1.4mg 8%
Calcium 53.2mg 5%
Amount Per 100 g
Calories 454.16 Kcal (1901 kJ)
Calories from fat 296.16 Kcal
% Daily Value*
Total Fat 32.91g 67%
Cholesterol 68.6mg 30%
Sodium 306.48mg 17%
Potassium 159.04mg 4%
Total Carbs 33.02g 15%
Sugars 1.53g 8%
Dietary Fiber 2.4g 13%
Protein 8.47g 23%
Vitamin C 0.4mg 1%
Vitamin A 0.3mg 13%
Iron 1mg 8%
Calcium 40mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

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