Cookie Nut Crust

Name: Cookie Nut Crust
Prep time: 15 min
Total time: 15 min
Yield: 1 single crust (open pie), 6-8 serving(s)
Ingredients: 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

(4)

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!

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READY IN: 15mins

SERVES: 6-8

YIELD: 1 single crust (open pie)

UNITS: US

INGREDIENTS

Nutrition

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

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.

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