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Walnut pie with golden brown pastry and walnut filling
A classic, crumbly walnut pie with a rich and nutty filling

Classic Walnut Pie

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The secret to the perfect shortcrust pastry lies in cold butter and a light hand. The goal here isn't elasticity, as with bread, but a crumbly texture that melts in your mouth. The succulent walnut filling provides a delightful counterpoint to the crisp pastry, creating a harmonious whole.
🕒 Prep Time 50 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pie dish (flan tin)
  • Large bowl
  • Saucepan (for filling)
  • Rolling pin
  • Cling film

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Rub the cold butter into the flour, icing sugar, and salt using quick movements until the mixture resembles damp breadcrumbs.

Tip: The butter should remain in small pieces within the flour. During baking, these butter pockets turn into steam, leaving small cavities behind – this makes the pastry flaky [Lamination effect].
2 ✓

Add the egg yolk and cold water, then knead into a ball. Wrap in cling film and refrigerate for 30 minutes.

Tip: Resting allows the butter to firm up again and the gluten in the flour to relax, making it easier to roll out and preventing shrinkage during baking [Relaxation].
3 ✓

Prepare the filling: heat the milk with the sugars and cinnamon, then stir in the walnuts. Remove from the hob and let it cool.

Tip: In the hot milk, the walnuts soften slightly and release their oils, intensifying the flavour.
4 ✓

Roll out 2/3 of the pastry and line a buttered pie dish with it. Spread the filling over it.

Tip: Prick the base with a fork to allow steam to escape and prevent the pastry from puffing up.
5 ✓

Make a lattice pattern with the remaining pastry, brush with beaten egg, and bake at 180°C for 35-40 minutes.

Tip: The egg white and yolk form a shiny, golden-brown layer during baking [Maillard reaction].

Recipe FAQ

Why did the pastry shrink during baking?
You didn't chill it enough, or the butter became too warm during kneading, causing the pastry to 'slump' in the oven.

Ingredients

  • 300 g Plain flour
  • 150 g Butter (ice-cold)
  • 100 g Icing sugar
  • 1 pc Egg yolk
  • 2 tbsp Cold water
  • 1 pinch Salt
  • 200 g Ground walnuts
  • 100 g Sugar
  • 100 ml Milk
  • 1 packet Vanilla sugar (or 1 tsp vanilla extract)
  • 1 tsp Ground cinnamon
  • 1 pc Egg (for glazing)