← Back to Search Results
baking
Hazelnut Pastry

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Quick and easy, shortbread tender and simple to serve — no need to wait for the holidays or special occasions to enjoy the hazelnut flavor. We use Hazelnut Pastry for fruit, pumpkin and cream pies.

Yield: Makes 1 single crust 9-inch(23 cm) pie

Ingredients

  • 3 tbsp (45 ml) ice water
  • 1 tsp (5 mL) cider vinegar
  • 1 egg yolk
  • ½ cup (125 mL) sorghum flour
  • ¼ cup (50 mL) cornstarch
  • ¼ cup (50 mL) tapioca starch
  • ¼ cup ( 50 mL) sweet rice flour
  • ¼ cup (50 mL)  hazelnut flour
  • 1 tsp (5 mL) xanthan gum
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) cold butter, cut into 1-inch (2.5 cm) cubes

Directions

FOOD PROCESSOR METHOD

1. In a small bowl, combine ice water, vinegar and egg yolk. Set aside.

2. In a food processor fitted with a metal blade, pulse sorghum flour, cornstarch, tapioca starch, sweet rice flour, hazelnut flour, xanthan gum and salt until mixed.

3. Add butter. Pulse until mixture resembles small peas, about 5 to 10 seconds. With machine running, add egg yolk mixture in a slow steady stream. Process until dough just holds together. Do not let it form a ball.

TRADITIONAL METHOD

1. In a small bowl, combine ice water, vinegar and egg yolk. Set aside.

2. In a large bowl, sift sorghum flour, cornstarch, tapioca starch, sweet rice flour, hazelnut flour, xanthan gum and salt. Resift.

3. Using a pastry blender or two knives, cut in butter until mixture resembles small peas. Stirring with a fork, sprinkle egg yolk mixture, a little at a time, over the flour-butter mixture to make soft dough.

FOR BOTH METHODS

4. Gently gather dough into a ball and place on plastic wrap and flatten into a disk. Wrap well. Refrigerate for at least 1 hour.

5. Place the pastry disk between two sheets of waxed paper. Gently, with quick, light strokes of the rolling pin, roll out the pastry dough into a circle 1 inch (2.5 cm) larger than the diameter of the pie plate. Carefully remove the top sheet of waxed paper. Invert the pastry over the pie plate, easing it in. Carefully remove the remaining sheet of waxed paper.

6. Trim excess pastry to edge of pie plate and patch any cracks with trimmings. Press edge with a fork. For a more attractive finish, using a sharp knife, trim the edge evenly, leaving a 1-inch (2.5 cm) overhang. Tuck pastry under to form a raised double rim. Flute or crimp the edges.

7. To bake unfilled pastry shell: To prevent pastry from shrinking or puffing up, prick bottom and sides with a fork. Bake at 425°F (220°C) for 18 to 20 minutes or until golden. Let cool completely before filling.

8. To bake filled pastry shell: Do not prick. Spoon the filling into unbaked pastry shell and bake according to individual recipe directions.

VARIATION

Substitute pecan flour or almond flour for hazelnut flour.

Notes

This recipe can be doubled or tripled but leave salt at ¼ tsp (1 mL).

For a pre-baked pie shell, prick bottom and sides of shell with a fork before baking.

Work quickly to keep the pastry cold and to prevent the butter from softening.


© 2003 Donna Washburn and Heather Butt

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

212kcal (11%)
14mg (1%)
0mg (0%)
106mcg RAE (4%)
80mg
9mg
3g
0g
1g
20g
57mg (19%)
76mg (3%)
8g (38%)
14g (22%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
west-coast-cooking West Coast Cooking
by Greg Atkinson
desserts-4-today Desserts 4 Today
by Abby Dodge
new-american-table New American Table
by Marcus Samuelsson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?