Nutty Pie Crust with peanuts or almonds
Every great pie needs a good crust. Not only is this one nutty, delicious, and super tender, it’s amazingly easy to make. Rather than cutting the butter into the flour like with a traditional pie crust and worrying about overworking it into a tough state, you just beat the butter with the flour — in a stand mixer. As the butter coats the flour it prevents gluten from forming, which guarantees a tender crust. It’s nearly no-fail!
The other great thing about this crust recipe is it works for different pies by simply swapping out the nut — peanuts for a banana cream pie, and almonds for coconut — such as our Chocolate-Coconut Candy Bar Cream Pie. Once the crust is ready, delve into the creamy fillings.
Test Kitchen Tip
Before rolling out the crust, let it sit at room temperature for a few minutes to soften.
Process 1 cup flour and nuts in a food processor until finely ground.
Beat butter, remaining 1 cup flour, and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until crumbly. Add nut mixture and water to butter mixture and beat until all butter is incorporated and a soft dough forms.
Form dough into a disk, wrap in plastic wrap, and chill at least 1 hour, or overnight.
Preheat oven to 375°. Roll out dough on a floured surface to ¼-inch thick. Transfer dough to a 9-inch deep-dish pie plate. Trim edge of dough with scissors leaving 1-inch overhang. Turn dough overhang under itself and crimp edges. Dock bottom of crust by pricking with a fork, then freeze 20 minutes.
Bake crust lined with parchment paper, filled with pie weights or dry beans, on a baking sheet until edge of crust is set, 25 minutes. Remove weights and parchment; bake crust until golden, 25 minutes more, then cool completely.