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Pastry for Pumpkin Pie in Walnut Crust


Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


2 cups all-purpose flour
½ cup walnuts
very finely chopped
3 tablespoons sugar
¼ teaspoon salt
cup vegetable shortening
4-5 tablespoons water
ice cold


In a medium bowl, combine flour, walnuts, sugar and salt.

With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.

Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms.

Divide pastry into 2 balls. Between 2 sheets of floured waxed paper, roll out one ball to an 11-inch round.

Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge.

Remove the remaining sheet of waxed paper.

Trim pastry edge even with the rim of the plate.

To make braided pastry, between sheets of floured waxed paper, roll out remaining ball of pastry and pastry scraps to a 10 x 4½-inch rectangle.

Remove top sheet of waxed paper.

Cut the rectangle lengthwise into twelve ⅜ inch wide strips.

Braid 3 strips together; repeat 3 times with remaining strips.

With water, moisten the rim of the pastry in the pie plate.

Place braids around the rim of the plate.

Trim off any excess braid and pat ends together where they meet.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 12025% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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