Gluten Free Walnut Pie Crust

Naturally Gluten Free Walnut Pie Crust adds a delicious unexpected nutty flavor to traditional pies and desserts!

The nutty richness of this easy, press-in walnut crust compliments the warm fall spices and rich pumpkin perfectly.

Naturally gluten free pie crust

Since walnuts are naturally rich in oil, they need only a bit of sugar and butter to become a beautifully crisp, sturdy crust to hold up to the pumpkin filling. Similar to a graham cracker crust, just pulse ingredients in a food processor until combined and press in pie plate.

Ingredients

This gluten free nut crust recipe is made simply without eggs or any fancy ingredients. Simply nuts, butter, sugar and spices.

• Raw walnuts
• Unsalted butter
• Brown Sugar
• Cinnamon powder
• Salt

Step by step instructions

1. Pulse walnuts, brown sugar, cinnamon, and salt in food processor until roughly chopped.

2. Add butter, pulse until mixture is finely ground and looks like damp sand.
3. Press walnut mixture into the bottom and up the sides of 9-inch pie plate.
4. Bake 8-10 minutes until lightly colored to parbake for pies like pumpkin pie. Or bake 18-22 minutes to fully bake to use in place of graham cracker crusts in cheesecakes, cream pies and more!

How to use

Use this press in nut crust in place of any other press in crust. In pies, tarts, sheet pan desserts and more! The walnut flavor goes amazing with lemon, chocolate, apple, pumpkin and berry desserts! Try in place of graham cracker crusts in Chocolate Pie, lemon bars, No Bake Cranberry Cream Pie, Mocha Almond Fudge Cream Pie or Pumpkin Pie!

How to store

Once baked walnut pie crust can be stored covered at room temperature up to 24 hours. Or, wrap tightly and freeze baked crust for up to two months. Defrost at room temperature then use as directed.

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