Crushed walnuts in pie crusts?
I been trying for days to get the measurements down for this. But the crust keeps losing it’s integrity. It always falls apart or it’s too hard and doesn’t stretch the way i want it to the walnuts end up burnt or the crust is raw. Anyone know how to fix it?
- Anonymous1 year ago
Grind them finer, use sugar, bind with butter, add more if it doesn't clump. Press very very firmly with a glass into the pie shell. It should be even and firm and stay stuck. 350F 10 mins.
- ckngbbblsLv 71 year ago
pie crust should NEVER stretch anyway, with or without walnuts. Stretching a pie crust makes it shrink when it bakes and if your dough stretches easily, you have over worked it and developed too much gluten which also makes a tough crust.
Here is a recipe for walnut pie crust that doesn't include any flour at all. Is this what you wanted?
Note that the crust is pressed into the pie pan and wouldn't stretch ever because there is no gluten in walnuts which is why the crust is pressed into the pan.
- CBLv 71 year ago
- deniseLv 71 year ago
I know that walnuts are quite greasy, so it probably spoils the texture of the pastry.
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- joeLv 61 year ago
Cover the pie with foil when cooking it. It will keep the nuts from burning.