Makes 2 pies.
Ingredients
- 2 Cup all-purpose flour
- 1/2 Cup of your favorite nuts, toasted
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 stick) unsalted butter, cold and cut into 1/2-inch cubes
- 8-10 Tablespoon cold water
Preparation
First thing is to toast your nuts. Put the shelled nuts in a 400 degree oven for about 10 minutes on a cookie sheet. Remove and cool for about 5 minutes and either manually fine chop them or run them through a grinder or food processor. I used a food processor and ran it for about 2 minutes. Then in a food processor mix together the flour, nuts, salt and sugar. Then chop in the butter by pulsing the processor about 10 to 15 times. Then add the water, one tablespoon at a time with a pulse between each tablespoon. When you get near the end, pay attention to the consistency. It should just be starting to be sticky when you stop adding water. Remove from the processor and form into a large ball. Then halve the ball and form into two individual balls. Wrap in plastic and refrigerate for about an hour. Remove and individually place on a lightly floured surface to roll out to about a 10 inch diameter sheet. Place in a 9 1/2 inch pie pan. Put some parchment paper on top while preheating the oven to 350 degrees. Put some kind of pie weights on top of the parchment and place the pans in the oven for about 15 minutes. Remove the parchment and weights and place back in the ovens for another 5 tot 10 minutes or until lightly browned. That should be ready, so refrigerate till your ready to fill.