Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon.
Because this dough uses only one egg, it is difficult to make in a smaller quantity. Freeze the extra dough for another time.
Recipe information
Yield
Makes enough dough for 3 crusts
Ingredients
Preparation
Step 1
Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
Step 2
Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
