Recipe by Cindy Lynn
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!
Top Review by Junebug
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!
- 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
Directions See How It's Made
- 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.