Easy versatile hazelnut pie crust that can be turned into cookies or serve as a base of your beautiful fall pies.
- 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.
* or 2/3 cup (125g) whole hazelnuts.
** If you don’t have ground hazelnut, I suggest you pulse whole hazelnuts in a food processor until finely ground.