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Pine Nut Crust

4.3

(10)

Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon.

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

Recipe information

  • Yield

    Makes enough dough for 3 crusts

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

Cover of Thomas Keller's cookbook Bouchon featuring pain d'epi next to a glass of red wine.
Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan. Buy the full book from Amazon or Bookshop.
TagsDoughPine NutNutMake AheadFood ProcessorCookbooks
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