Wednesday, June 12, 2013

Gluten Free Mixed Nut Pie Crust

If gluten free is the way you cook then you need to try this pie crust. It is easy to make and great for any filling. Gluten free recipes like this one goes perfect with the Gluten Free Creamy Fudge Pie picture below. Click over to get that recipe, too!  


Gluten-Free Mixed-Nut Pie Crust

Use this easy crust with pretty much any filling--prepared pudding, no-bake cheesecake filling, fruit filling, or custard filling (e.g. pumpkin pie)! Don't fret if you only have one kind of nuts on hand; it'll work just fine! Don’t skip the chilling; it helps solidify the oils in the crust so that the crust holds together.

Yield: One 9-inch pie crust

Ingredients

1 1/2 cups *finely ground* nuts (almonds, pecans, walnuts, peanuts. Nuts can be toasted or untoasted.)
1 tablespoon packed brown sugar
Pinch of salt
1/4 cup butter, melted (can sub vegan butter or coconut oil)

Directions

1. In medium bowl, combine finely ground nuts, brown sugar, and salt; mix well. Stir in butter until blended.

2. Press firmly and evenly into bottom and up sides of a 9-inch pie pan. Cover, and chill in the fridge for at least 30 minutes. If you're using the crust for a pie that will remain chilled, like a pudding pie, step 3 is optional! Just fill the pie right after chilling, and return it to the fridge.

For pies that might remain out at room temperature, like an apple pie, you must proceed with step 3, option 1 or 2. 

3. OPTION 1 for softer crust: Freeze pie shell until firm, about 15 minutes. Fill crust with filling; bake pie according to pie recipe. 

OPTION 2 for crunchier crust: Preheat oven to 350 degrees F. Put pie pan on a cookie sheet (to prevent over-browning the bottom); bake pie crust for 10 to15 minutes. The edges will turn light golden brown. Cool completely; fill with filling. Bake pie according to pie recipe.

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