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Pine Nut Crust (Thomas Keller)

Monday, December 25, 2006

 

Because this dough uses only one egg, it is difficult to make in a smaller quantity. Freeze the extra dough for another time.

  • 10 ounces (2 cups) pine nuts
  • 1/3 cup sugar
  • 1 pound (3 cups) all-purpose flour
  • 8 ounces unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.

Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.

Makes enough dough for 3 crusts.

Bouchon
2004
by Thomas Keller
Artisan
Epicurious.com © CondéNet, Inc. All rights reserved.

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