Prep 15 mins
Cook 0 mins
This recipe came from "The Farmers Almanac Blue Ribbon Recipes" cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any "crumb crust". Hope you enjoy it as much as we do!
- 1 1⁄4 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄2 cup butter, softened (or margarine)
- 1⁄2 cup light brown sugar, loosely packed
- 1⁄2 cup finely chopped walnuts (pecans, black-walnuts or butternuts)
- 1⁄2 teaspoon vanilla
- In a large bowl, combine the flour and baking soda.
- Add the butter, brown sugar, walnuts and vanilla.
- Blend well.
- Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
- Cover the fluting with a strip of aluminum foil to prevent overbowning.
This was an easy crust to assemble and gave that little something extra to my pie! I used it on Ocean~Ivy's Best Fudge Brownie Pie and it was delicious! I plan on trying it next prebaked for a refrigerated cream pie. It puts those crumb crusts to shame! Thanks for sharing with us Cindy Lynn!
I wasn't sure about this recipe, but I had walnuts I wanted to use up. This was a great crust! I just threw everything into a food processor, made it so simple and so quick. I used it for (Caramel Banana Pie...only 6 ingredients! From the Lone Star Legacy Cookbook.)Caramel Banana Pie...only 6 ingredients! From the Lone Star Legacy Cookbook by Tinks. It was a perfect combination. Thanks!
Being a novice pie maker, I was glad that I was able to make this delicious crust! It was easy to do, although it will take a lot of patience to form it in the pie pan! =)