PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
NUT CRUST
If you have a recipe that calls for a graham-cracker crust, and you don't have the ingredients to make one or just want to try something that's not only simpler but much tastier--try this. Straight from Joy of Cooking, I found this recipe when I made Million Dollar Pie because I didn't feel like crushing graham crackers. It's simple and to die for and requires zero baking. My personal preference is pecans, but you may use walnuts or what the heck--try any nut out for size.
Provided by AmyZoe
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chop walnuts or pecans (I did mine in the blender).
- Melt butter and mix with the nuts in a pie plate.
- Add sugar and salt and pat into bottom of pie pan.
- Oila! Cooking is done, and you're ready to fill your crust.
NUT PIE CRUST
This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.
Provided by Mercy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
NUTTY PIE-CRUST COOKIES
I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. -Sonji McCarty-Onezine, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 120 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PERFECT NUT CRUST
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart or one 8-by-11-inch tart
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.
PECAN TARTS
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 20.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PRESS-IN-THE-PAN PIE CRUST WITH NUTS
Dessert ready in 25 minutes! Enjoy this classic no-roll pie crust - a nutty treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- In medium bowl, mix all ingredients until soft dough forms. Using lightly floured fingers, press firmly and evenly against bottom and side of 9-inch glass pie plate.
- Fill and bake as directed in pie recipe. Or to bake before filling is added, heat oven to 475°F. Bake 7 to 8 minutes or until light brown; cool on cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
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