Toasted Nut Pastry Dough

Ground nuts and a touch of whole-wheat pastry flour give this pastry dough recipe a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender. As with any pastry, handle the pie dough gently (so it doesn’t get tough) and don’t skip chilling it for 30 minutes. That helps the gluten relax and makes a more tender crust. Use the chilling time to peel the fruit and assemble the filling. This dough is terrific for seasonal fruit-filled pies, such as our  Apple Pie with Chinese Five Spice and Hazelnut Crumb Topping in fall or our Kathleen’s Fresh Peach Pie in summer.


  • 1-1/3 cups all-purpose flour
  • 2/3 cup white whole-wheat pastry flour
  • 1/4 cup walnuts or almonds, toasted and finely ground
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1/4 cup butter, chilled and cut into small pieces
  • 1/4 cup trans-fat-free vegetable shortening, chilled
  • 6-8 tablespoons ice water


  • Combine the first 5 ingredients in the bowl of a food processor, and pulse 2 times. Add butter and shortening, and pulse 4 times, or just until mixture resembles coarse crumbs.
  • Transfer flour mixture to a large bowl. Add ice water, 1 tablespoon at a time, tossing with a fork just until moistened. Gently gather pastry dough into a ball. Divide dough in half, and press each portion into a 4-inch circle. Wrap each portion in plastic wrap, and chill 30 minutes.
  • Remove 1 portion of pastry dough from refrigerator. Place dough between 2 sheets of plastic wrap, and roll dough into a 12-inch circle. Refrigerate 15 minutes, or until plastic can be removed. Repeat with remaining dough portion.
  • Remove top sheet of plastic from 1 dough portion. Place pastry dough, plastic side up, in a 9-inch glass or ceramic pie plate (not deep dish) coated with cooking spray. Remove top sheet of plastic wrap, allowing ends of dough to extend over sides of pie plate.
  • Bake according to recipe.
by Kathleen Kanen
Makes two 9-inch pie crusts.
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.