- 10 oz (2 cups) pine nuts
- 1/3 cup sugar
- 1 lb (3 cups) all-purpose flour
- 8 oz unsalted butter @ room temperature
- 1 large egg
- 1 tsp pure vanilla extract
- Place pine nuts in a food processor and pulse a few times. Add sugar and flour and continue to pulse until the nuts are finely ground. Transfer mixture to a large bowl.
- Add butter, egg, and vanilla extract and mix to incorporate all the ingredients (highly recommend a mixer with a paddle attachment for even incorporation of butter, otherwise the crust will easily fall apart when baked).
- Divide dough into 3 equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (Extra dough can be frozen, wrapped well, for up to 1 month.)