Name: Hazelnut Pie Crust
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: ¾ cup (60g) hazelnut flour*; 1 ⅓ (160g) cup all-purpose flour; ½ cup (65g) confectioners’ sugar; 1 pinch salt; ½ cup (120g) butter, softened at room temperature and diced; 2 to 3 Tablespoons water

Hazelnut Pie Crust

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Author: Delphine Fortin
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 minutes
Yield: 1 pie crust 1x
Category: Baking Basics

Hazelnut crust is a sweet shortcrust pastry prepared with ground hazelnuts. The dough comes together easily with just a few ingredients and has a subtle nutty flavor.

Ingredients

Scale

¾ cup (60g) hazelnut flour*
1 ⅓ (160g) cup all-purpose flour
½ cup (65g) confectioners’ sugar
1 pinch salt
½ cup (120g) butter, softened at room temperature and diced
2 to 3 Tablespoons water

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Instructions

In a large bowl, mix together hazelnut flour, all-purpose flour, confectioners’ sugar, and salt.
Add the softened butter, diced, and mix well until crumbly. Add a little bit of water, just enough to help the dough shape into a firm ball.
Wrap the dough in a plastic film, flatten a little with your hand to get a thick disk, and place in the refrigerator for a minimum of 1 hour.
Preheat the oven to 400°F (200°C). Rub a little bit of butter to the bottom and sides of a tart tin, then lightly dust with flour.
When ready to use, remove the dough from the refrigerator for about 10 minutes, until soft enough to handle but not too warm. Place onto a large sheet of parchment paper and roll it out into a 11-inch (28 cm) disk, rotating regularly to ensure the pastry does not shrink in an uneven fashion**.
Carefully transfer onto the prepared tart tin, prick the bottom and sides with a fork, and pre-bake for about 10-12 minutes. Let cool slightly, then add filling and/or fruits of choice and bake following recipe instructions. Enjoy!

Notes

* For homemade hazelnut flour: place ⅔ cup (about 90g) whole hazelnuts in a food processor and pulse until you get a fine sandy texture. You should get about ¾ cup (60g) hazelnut flour. If needed, pulse more hazelnuts to match the ¾ cup (60g) reference.

** Troubleshooting. If the dough is too warm after you rolled it out, chances are that it will collapse when transferring to the tart tin. In order to prevent that from happening, I like to place the rolled out dough onto its parchment paper in the freezer for about 5 minutes. Then, you should be able to transfer to the tart to the tart tin easily.