Perfect Nut 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.

PERFECT NUT CRUST

Steps:

• Preheat oven to 375 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

NUT CRUST

Steps:

• Chop walnuts or pecans (I did mine in the blender).
• Melt butter and mix with the nuts in a pie plate.
• Add sugar and salt and pat into bottom of pie pan.
• Oila! Cooking is done, and you're ready to fill your crust.

NUT CRUST

Steps:

• Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

LIMEADE PIE WITH GRAHAM NUT CRUST

Steps:

• To make crust: Preheat oven to 350°F.
• Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
• Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
• Add sugar, salt and pecans; pulse to combine.
• Add butter and pulse until fine crumbs form.
• Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
• Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
• For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
• Add lime zest and juice; pulse several times to combine.
• Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
• Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.