Walnut Pastry Dough

1. 1

   Cut butter into pieces and soften to cool room temperature.

2. 2

   In a food processor pulse walnuts until finely ground.

3. 3

   Add confectioners' sugar, flour, and salt and pulse until combined.

4. 4

   Transfer mixture to a large bowl and add butter.

5. 5

   With your fingertips or a pastry blender blend together flour mixture and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.

6. 6

   Stir together yolk and ice water and add to mixture.

7. 7

   With a fork toss mixture until liquid is incorporated.

8. 8

   Gently form mixture into a ball and on a lightly floured surface smear dough in 3 or 4 forward motions with heel of hand to help distribute fat and make dough easier to work with.

9. 9

   Form dough into a ball and flatten to form a disk.

10. 10

    Chill dough, wrapped in plastic wrap, 1 hour, or until firm but not hard.

11. 11

    (Dough may be covered and chilled 1 day ahead or frozen 1 month.)

* Per serving · 4 servings · Values may vary.

No additional tips available.