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
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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)
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.