This naturally gluten-free crust takes a note from crumb crusts, but replaces the ground cookies or crackers with finely chopped nuts. This crust is incredibly adaptable, can be made with any kind of nut, and bakes up toasty and with a delightful level of crunch. Try different nuts to make a crust that complements your filling. Try a peach filling in an almond crust, or a pumpkin filling in a pecan crust. Cream pies pair beautifully with just about any version of this crunchy crust.
For an egg-free version, add 2 tablespoons (14 grams) flax seeds to the food processor with the nuts. If necessary, add cool water 1 teaspoon (4 grams) at a time until the mixture comes together. —Erin Jeanne McDowell
Watch This Recipe
Basic Nut Pie Crust
1 (9-inch) crus
2 1/2 cups
(325 grams) finely chopped nuts
(37 grams) granulated sugar
(2 grams) fine sea salt
(56 grams) unsalted butter, melted
(35 grams) egg white, lightly whisked (see Author Notes)
In This Recipe
Heat the oven to 325°F (165°C) and lightly grease a pie plate.
Stir the nuts, sugar, and salt in a medium bowl. Add the melted butter and egg white, and stir until the mixture is uniformly combined.
Press evenly into the base and up the sides of the prepared pie plate.
To par-bake, bake for 12 to 15 minutes, until it begins to lightly brown at the edges. To fully bake, bake for 17 to 20 minutes, or until it is more deeply brown and smells toasty.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.