Nutty Pie Crust Food

PECAN NUT CRUST

Steps:

• Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
• Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
• Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

NUTTY PIE-CRUST COOKIES

Steps:

• In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.

WALNUT PIE CRUST

Steps:

• In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

PISTACHIO PIE CRUST

Steps:

• In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
• Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
• Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.

WALNUT PIE CRUST (KETO, GLUTEN-FREE)

Steps:

• Preheat the oven to 350F.
• Put walnuts and butter in a food processor and process until combined and smooth (about 1 minute).
• Put the walnut mixture into a 9-inch non-stick pie dish and press into bottom and sides to form a pie crust.
• Put the walnut crust in the oven and bake for 10 minutes, or until golden-brown.

NUT PIE CRUST

Steps:

• Combine the ground nuts, butter and sugar.
• Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
• Bake at 350°F for 10 to 12 minutes.
• Cool and fill, as desired.

GLUTEN FREE NUTTY PIE CRUST!

Steps:

• 1. Preheat oven to 350 F.
• 2. Mix oil, honey, then add arrowroot powder, flour and cinnamon. Mix in in ground nuts and seeds.
• 3. Press the crust onto bottom and sides of lightly oiled pie pan, but not on upper flat rim of pan.
• 4. For baked Pies, bake crust 3 to 5 minutes, then allow it to cool 5 to 10 minutes.
• 5. Scoop Filling into crust and baked according to recipe.
• 6. For No-Bake Pies, bake the crust 9 to 14 minutes or until firm. Cool.
• 7. Scoop pie filling and chill. Sprinkle extra ground nuts on top of filling for a decorative effect for added flavor.
• 8. Baker's Note: Amaranth Flour can be replaced with "buckwheat flour, millet, or rice flour". This will slightly change the flavor and color of the crust.
• 9. Baker's Note 2: Arrowroot powder can be replaced with Cornstarch.
• 10. Baker's Note 3: ground nuts and seeds, such as Almonds, walnuts, pecans, sunflower seeds, pumpkin, flaxseeds or any combination.

NUTTY PIE CRUST

Steps:

• Preheat the oven to 325. Butter one 8-inch pie pan or a springform pan.
• Place the 4 tablespoons of butter in a microwaveable bowl and melt it in the microwave.
• Combine the almond meal, splenda, and salt in a small bowl and mix well. Add the melted butter and stir. Press the crust firmly into the pan of your choice. You can create a smooth crust by pressing a second pie pan firmly inside the pan holding the crust mixture. Prebake for about 15-20 minutes or until light golden. Adjust the gram counts per serving if you cut other then 8 slices.