Easy versatile hazelnut pie crust that can be turned into cookies or serve as a base of your beautiful fall pies.
This sweet hazelnut pastry is a base I used for a recipe that I’m eager to show you, and hopefully you will see it on the blog within a few days. I love baking pies and I like to add a twist to the crust, as you might have noticed in my Wild berry pie with a cinnamon crust, the small Two-tone Chocolate tartlets with lime zests or the Fabulous speculoos lemon tart.
This time, fall is calling and it’s time for all sorts of nuts (I mean the fruits!). You can use this hazelnut pastry as a base for many dessert recipes using fruits or you can bake some small biscuits with the dough. They will go perfectly with a chocolate pudding.
- 1 ⅓ cup (160g) all-purpose flour
- ½ cup (80g) icing sugar
- ¾ cup (90g) ground hazelnut*
- 1 pinch salt
- ½ cup (120g) butter, softened at room temperature
- 2 or 3 Tablespoon water
- In a large bowl, mix together all-purpose flour, icing sugar, ground hazelnut** and salt. Add the soft butter, and mix until crumbly.
- Add 2 or 3 tablespoons of water and shape into a ball.
- Wrap the dough in a large cling film and place in the refrigerator for a minimum of 1 hour.
- Remove the dough from the refrigerator about 15 minutes before using it. Then roll into a large disk. If your intent is to bake a sweet tart, then pre-bake the dough at 360°F (180°C) for 12 minutes. Alternatively, if you decide to use the dough for hazelnut cookies, bake for no more than 5-6 minutes.
** If you don't have ground hazelnut, I suggest you pulse whole hazelnuts in a food processor until finely ground.