This gluten-free crust can be made with almost any kind of nut — or even a mixture! It’s especially lovely with pistachios, cashews or pecans; adds a nice, crunchy texture to the finished pie; and a lovely toasty flavor, too.
Adapted from "The Book on Pie" by Erin Jeanne McDowell (Rux Martin/Houghton Mifflin Harcourt, 2020).
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Ingredients
measuring cupServings: 8 (makes one 9-inch crust)
Directions
Step 1
Position a rack in the center of the oven and preheat to 325 degrees. Lightly grease a pie plate with butter.
Step 2
In a medium bowl, stir the nuts, sugar and salt until combined. Add the 4 tablespoons melted butter and the egg white, and stir the mixture until uniformly combined.
Step 3
Press the crust evenly into the base and up the sides of the prepared pie 9-inch plate. The crust is now ready to be filled and baked as desired.
Step 4
To use with fruit filling(s): Pour the cooled fruit filling into the unbaked, assembled pie crust and bake for about 35 minutes, or until the filling appears a bit matte on the surface. If needed, cover the crust edges with foil to prevent over-browning.
Step 5
To use with pudding filling(s): Blind-bake the crust before filling. Bake for 17 to 20 minutes, or until it is rich brown and smells toasty. Transfer to a wire rack and let cool completely before adding the filling to the pan.
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Nutritional Facts
Per serving (using pistachios)
Calories
298
Fat
24 g
Saturated Fat
6 g
Carbohydrates
16 g
Sodium
155 mg
Cholesterol
15 mg
Protein
9 g
Fiber
4 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "The Book on Pie" by Erin Jeanne McDowell (Rux Martin/Houghton Mifflin Harcourt, 2020).
Tested by G. Daniela Galarza.
Published November 17, 2020
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