Pistachio Crust Recipe

Tender and crumbly pistachio shortcrust perfect for sweet tarts, pies and cookies.

Course Dessert

Keyword pistachio crust

Servings 8-inch tarts

Process the pistachios in a food processor until Finley chopped. Do not over process, or it will become oily.
Add the flour, baking powder and sugar and pulse about 5 time to fully incorporate.
Add the cut butter and pulse until the butter is not noticeable and the mixture is slightly coarse. About 8-10 seonds.
Add the egg, vanilla extract and heavy cream and process until a moist, playable dough is formed.
Mount the dough onto a clean work surface and press it together with your hands.
Divide the dough into two and wrap each part with plastic wrap shaping it into a 6-inch disk.
Refrigerate for at least one hour and up to three days.

Unwrap the dough onto a clean work surface dusted with flour, then roll it with a flour dusted rolling pin into a 9.5 inch circle.
Make sure to turn the dough as you roll and dust with more four as you go.

Transfer the dough to a greased 8-inch tart pan with a removable bottom and press it into the sides and bottom of the pan.
To transfer the dough you can either roll it on the rolling pin, or fold it in half twice and place the triangle at the center of the pan, and unwrap.
To par bake the crust: top the crust with great parchment paper (greased part down), and fill with pie weights or dried beans. Place the pan over a large cookie pan and bake at 375F for 15-18 minutes. Remove from the oven and allow the crust to chill for about 10 minutes before removing the weights.
For a full bake: Remove the weights and parchment paper, then place the tart back in the oven and bake for additional 12-15 minutes.

You can use raw, or roasted, salted or unsalted pistachios.
Refrigerate the dough up to three days, or freeze (tightly wrapped with plastic wrap and in a freeze bag) for up to two months. When ready allow the dough to defrost in the refrigerator the night before.
If the dough is giving you a hard time when you roll it, then roll it in between two pieces of parchment paper. Or press it into the pan instead of rolling it.
Baked, unfilled dough should be stored at room temperature for up to five days.