Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash
Golden brown walnut pie slice on a plate
Classic walnut pie with a rich, buttery crust

Classic Walnut Shortbread Pie

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The secret to this perfect shortbread is cold butter and a light touch. Unlike bread, we aren't aiming for elasticity but a crumbly, melt-in-your-mouth texture. The rich, moist walnut filling perfectly balances the crisp pastry crust.
🕒 Prep Time 50 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Pie Dish
  • Large Mixing Bowl
  • Saucepan (for filling)
  • Rolling Pin
  • Plastic Wrap

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut (Walnut)

Instructions

1 ✓

In a food processor or by hand, quickly cut the cold butter into the flour, confectioners' sugar, and salt until it resembles wet sand.

Tip: Keep pea-sized bits of butter visible. These melt during baking to create steam pockets, resulting in a flaky crust.
2 ✓

Add the egg yolk and ice water, mixing until a dough ball forms. Wrap in plastic and chill in the fridge for 30 minutes.

Tip: Chilling relaxes the gluten proteins, making the dough easier to roll out and preventing shrinkage.
3 ✓

Make the filling: Heat the milk, sugar, and cinnamon in a saucepan until hot. Stir in the ground walnuts. Remove from heat and let cool.

Tip: Heating the milk helps soften the walnuts and release their natural oils for a more intense flavor.
4 ✓

Roll out 2/3 of the dough and line a buttered pie dish. Spread the walnut filling evenly over the bottom.

Tip: Prick the bottom crust with a fork to allow steam to escape and prevent bubbling.
5 ✓

Cut the remaining dough into strips to create a lattice top. Brush with beaten egg and bake at 350°F (180°C) for 35-40 minutes.

Tip: The egg wash ensures a glossy, golden-brown finish.

Recipe FAQ

Why did the crust shrink?
The dough likely wasn't chilled enough, or the butter got too warm during mixing. Always keep ingredients cold to prevent shrinking.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 10 tbsp Unsalted Butter (ice cold)
  • 3/4 cup Confectioners' Sugar
  • 1 large Egg Yolk
  • 2 tbsp Ice Water
  • 1 pinch Salt
  • 2 cups Ground Walnuts
  • 1/2 cup Granulated Sugar
  • 1/2 cup Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 large Egg (for egg wash)