Walnut Crumb Pie Crust
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Walnut Crumb Pie Crust
The rich, dark walnuts contain enough oil to make a soft crumb that can be hand-pressed into a nice soft crust. When served with the final pie, the crust doesn’t hold as firm as a traditional pie crust, which is an advantage in enjoying the toasted crumb together with the pie filling. And if you have leftover crumb after finishing your masterpiece crust, it outcompetes any nut butter to make a great snack with a banana.
Ingredients:
- Walnuts
- Salt
Toasted Walnut Crumb
Toast walnuts either in the oven or over stovetop. Once they smell aromatic and look sufficiently toasted, remove from heat (oven or stove) and allow to cool until they can be handled. Place toasted walnuts in pull chopper or food processor and process into a fine crumb. You may need to shake the pull chopper a bit or scrape down the sides and blend again to get it all crumbed soft. Blend in a little salt, to taste.
Walnut Crumb Pie Crust
Pour some walnut crumb into a pie pan and press down on the bottom and edges of the pan to form a pie crust. Add more walnut crumb, as needed, to fill in the pie crust. Save the remainder of the crumb to be spread on top of the pie filling for a top crust, if desired (see BaYama Pie).