Hazelnut Cinnamon Pie Crust


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.

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.
The addition of the flour will keep the nuts from becoming nut butter.

Add the remaining flour, cinnamon, and the rum. Then add the shortening and butter and process just a little.

Then, adding icy cold water as needed, continue processing the dough until it balls up.

Turn out the dough onto a large piece of plastic wrap.

With your hands underneath the plastic wrap, fold over and forcibly pat down on the dough until it sticks together and forms a disk.

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.


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


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.

Trim the edges of the crust that overhang, and then crimp the edges carefully.


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!

    • 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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