Hazelnut Cinnamon Pie Crust

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When I make a pie crust for even the simplest of pies, I like to change things up. There’s nothing quite so perfect as a pâte brisée, but when you can also add ground nuts of various kinds, and flavorings like rum and cinnamon, the crust pushes the pie over the top!

For Thanksgiving, I only made one pie, since there were only four of us, and that was a pumpkin pie. I did add some rum-soaked raisins to the pie as well. A good pie, as it turned out, although not necessarily better than a traditional pumpkin pie, which we all love. I just wanted to literally spice up the crust.

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So, I chose to make a hazelnut-based pie crust. In my tutorial for making pie crusts, I mentioned adding nuts as an option for introducing different flavors as well as textures into a basic pie crust. It’s just so fun and easy.

The only negative in adding ground nuts to a traditional flour-based pie crust is that the dough is more on the crumbly side, and is a tiny bit harder to work with. However, if I can do it, anyone can as well.

So here’s what I did.

Hazelnut Cinnamon Pie Crust

Place the hazelnuts, 1/2 cup of flour and the brown sugar in a food processor jar. Process until the hazelnuts are very fine.
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The addition of the flour will keep the nuts from becoming nut butter.
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Add the remaining flour, cinnamon, and the rum. Then add the shortening and butter and process just a little.
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Then, adding icy cold water as needed, continue processing the dough until it balls up.
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Turn out the dough onto a large piece of plastic wrap.
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With your hands underneath the plastic wrap, fold over and forcibly pat down on the dough until it sticks together and forms a disk.
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Wrap up the disc and refrigerate for at least 4 hours, or overnight.

The next day, get the dough out of the refrigerator and let it sit a little bit to warm up slightly. You can alternatively try beating on it with your rolling pin.

Unwrap the disk of dough and place it on a gently floured surface.

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Using the same technique as you would a pâte brisée, roll out the dough into a large circle, sprinkling a little flour as needed.

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To assist in placing the rolled out crust into the pie pan, use a very wide metal spatula. I would invest in one if you don’t already own one; I’ve used this a lot when a regular spatula just won’t do.

Then carefully place it over the pie pan.
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Trim the edges of the crust that overhang, and then crimp the edges carefully.

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Place the pie crust in the refrigerator until you fill the pie. At that point, also place the pie pan in a jelly roll pan, or on a cookie sheet. That way you don’t wreck the integrity of the crimped crust grabbing the pie pan with oven mitts.

There will be a future post on the eggnog ice cream I topped the pumpkin pie with that filled this fabulous hazelnut cinnamon crust pie!

25 thoughts on “Hazelnut Cinnamon Pie Crust

  1. Well, well, well… I will have to disagree with one statement: you said “if I can do it anyone can”

    being around your blog, I know that is not quite correct! I can see myself with bits of pie crust all over my hair, and hyperventilation at the highest level… ;-)

    Still, I wish I had the guts to try to make a crust like you did, it must taste AMAZING!

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    • I soaked the raisins in rum first- they were pretty dry. Maybe an hour, then drained them well, and even put them on a paper towel if I remember right. Then just placed them on the crust. But when I added the filling they sort of got tossed and turned, which was fine. They eventually settled into a layer at the bottom of the pie. The remaining rum went in to the filling.

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