Pine Nut Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough dough for 3 crusts
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar
- 10 ounces (2 cups) pine nuts
- 1 pound (3 cups) all-purpose flour
- 8 ounces unsalted butter, at room temperature
- Carbohydrate 25 g(8%)
- Cholesterol 37 mg(12%)
- Fat 21 g(33%)
- Fiber 1 g(5%)
- Protein 5 g(10%)
- Saturated Fat 7 g(37%)
- Sodium 6 mg(0%)
- Calories 307
Preparation Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month. Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
Preparation Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month. Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
