Best Nut Pie Crust Recipes

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.

OATMEAL NUT PIE CRUST

Steps:

• Preheat oven to 350F.
• Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
• Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
• Press into 9-inch pie plate.
• Fill with desired filling and bake or bake crust empty for later use.

DATE NUT BALLS OR PIE CRUST!

Steps:

• Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
• Pie Crust:.
• Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
• Balls:.
• Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
• Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!

PUMPKIN PIE WITH SPICED NUT CRUST

Steps:

• Pie Filling:.
• Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
• Spiced Nut Crust:.
• Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.

OAT-NUT PIE CRUST

Steps:

• 1. Preheat the oven to 350°F.
• 2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from the oven and set aside to cool. Raise the oven temperature to 375°F.
• 3. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl.
• 4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
• 5. In a small bowl, whip together the oil or butter, maple syrup, vanilla and water. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator.
• 6. With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan. Bake for 8 to 10 minutes or until barely golden brown.
• 7. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.

CHOCOLATE-PECAN PUDDING PIE WITH NUT CRUST

Steps:

• For the crust: · Preheat oven to 325°F.· Combine the almonds, pecans, flour and salt in a food processor with a fitted metal blade, and grind to a fine meal. Transfer to a large mixing bowl and add the coconut. Add the dates and coconut oil to the food processor and mix until the dates form into a gooey mass, about 1 minute. Add the dry ingredients back into the food processor and process until all ingredients are mixed well and starts to form into dough.· Transfer the dough to a 9-inch pie tin. With clean hands, knead for a minute or so to ensure that the oil is evenly distributed. Press the dough into the pan, making sure that the bottom, sides and rim are covered. (The sides should be slightly thicker than the rest of the tin.) With a fork, prick several holes into the bottom of the crust. Set aside. For the filling: · In a blender, combine the soy milk and arrowroot and purée for 30 seconds. Add the banana and purée for 15 seconds. Set aside. · In the top of a double boiler over simmering water, melt the chocolate chips. In a large bowl, immediately combine the melted chocolate chips with the soy milk/banana/arrowroot mixture, maple syrup, vanilla, coconut oil, pecans and coconut. Mix well. Scrape into the crust with a rubber spatula and spread evenly. · Place the pie on a cookie sheet. Cover the crust with aluminum foil and bake for 20 minutes, until filling is firm.· Remove from oven. Cool for 30 minutes, then refrigerate for at least two hours. · Garnish each slice with a few mint leaves. Bryant Terry is an award-winning eco-chef, food justice activist, and Food and Society Policy Fellow.He co-authored "Grub: Ideas for an Urban Organic Kitchen" (Tarcher/Penguin), and he is the author of the forthcoming "Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine" (Da Capo/Perseus March 2009).

FRANCIE'S RAW DATE-NUT PIE CRUST

Steps:

• soak dates in warm water if they are very hard (30-60 min), drain, then add dates and nuts to processor and pulse until mixed. Add Contreau (or any liquier, or fruit juice) a little at a time until mixture begins to form a ball. Either roll out on parchment and transfer to a pie plate, or scoop into cups and press into sides and bottom for individual servings. Great with avacado agave chocolate mousse, topped with fresh berries!

PECAN NUT PIE CRUST

Steps:

• 1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas. 2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly and then quickly 3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

NUT AND DATE PIE CRUST (PALEO) RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 degrees F. Place nuts in food processor and process until finely ground. Add remaining crust ingredients and pulse several times until dates are finely chopped, all ingredients are well integrated, and the nut dough can be pressed together. (Be sure not to go too long or you will end up with nut butter. Tasty, yes, but not what we're going for here!) Transfer to a 9-inch pie dish or tart pan. Press the dough firmly on the bottom and sides to form a crust. You may have just a little left over.

FRESH STRAWBERRY PIE WITH NUT CRUST

Steps:

• Nut Crust:
• Mix well. Place in 9-inch pie plate. Bake at 325 degrees F for 25 minutes.
• Strawberry glaze:
• Combine sugar and cornstarch and MIX WELL!! Add water and cook until thick. Stir in Jell-O strawberry gelatin. Stir in saucepan over medium heat until thickened. Cool.
• Clean 2 baskets of strawberries; mix with cooled filling. Pour into prepared nut crust and serve.