Nut Crust

Adding minced nuts to a basic pastry dough does two things: it shortens the gluten so the crust bakes up tender, and it toasts in the oven for a faint roasted aroma that plain pie dough can’t match. Works under quiche just as well as it does under a fruit or cream filling.

The method is classic pie pastry. You cut cold margarine into the flour and nuts until the mix looks like coarse cornmeal, then drizzle in icy water a spoonful at a time. The moment the dough hugs itself into a shaggy ball, stop adding water. Over-hydrating is the fastest way to a tough crust.

Use the pastry cutter for the fat and switch to a fork for the water. The fork keeps you from squishing the butter shards flat, which is what creates the flaky layers when the crust bakes.

Kitchen Tips

• Use ice-cold water and chilled margarine. Warm fat melts into the flour instead of staying in distinct pockets, and pockets are what make the crust flaky.
• Don’t overwork the dough. The less you handle it, the more tender it bakes.
• Chill the rolled-out shell at least 30 minutes before filling. A cold crust holds its shape and shrinks less in the oven.
• Pecans and walnuts are the most common nuts to use here. Toast them lightly first for even deeper flavor.

Variations

• Swap margarine for cold unsalted butter for richer flavor.
• Use almond flour for a portion of the flour to push the nutty profile harder.
• Add 1 tablespoon of sugar to the dry mix if pairing with a sweet filling like pumpkin or pecan pie.