Nutty Cookie Crust
This delectable Nutty Cookie Crust is a delightful twist on traditional crumb crusts, inspired by classic recipes from 'The Farmers Almanac Blue Ribbon Recipes' cookbook. Perfect for pies that require a unique and flavorful base, it was originally designed for a pumpkin pie, but I recently used it to create Bev's indulgent Chocolate Chip Pie, and it exceeded all expectations! The combination of finely chopped walnuts and the sweetness of brown sugar brings an irresistible crunch that perfectly complements both cream-filled and baked pies. This versatile crust can be pre-baked for a silky filling or left unbaked for pies that will be baked right in the crust. Whether you’re making a classic dessert or trying out a new creation, this Nutty Cookie Crust is sure to impress at your next gathering. Enjoy this simple yet scrumptious crust with your favorite fillings and share the joy with family and friends!
6-8 servings
Servings
116
Calories
6
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (measured)
baking soda
1/4 teaspoon (none)
butter (or margarine)
1/2 cup (softened)
light brown sugar
1/2 cup (loosely packed)
finely chopped walnuts
1/2 cup (chopped)
vanilla extract
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C) if you plan to pre-bake the crust.
2
In a large mixing bowl, whisk together the flour and baking soda until well combined.
3
Add the softened butter and light brown sugar to the bowl, mixing until creamy and smooth.
4
Stir in the finely chopped walnuts and vanilla extract, continuing to mix until all the ingredients are thoroughly incorporated and form a cohesive dough.
5
Grease a 9-inch pie plate lightly with butter or cooking spray.
6
Using your fingers, gradually press small amounts of the dough into the bottom and up the sides of the pie plate, creating an even layer.
7
Flute the edges of the crust for a decorative touch.
8
If pre-baking, cover the edges of the crust with aluminum foil to prevent over-browning and bake in the preheated oven for about 10-12 minutes or until lightly golden.
9
Allow to cool completely before filling, or proceed with your pie filling if using it unbaked.
Nutrition Information
7.5g
Fat
12.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Nutty Cookie Crust?
The Nutty Cookie Crust is a delectable twist on traditional crumb crusts, offering an irresistible crunch from walnuts and brown sugar.
What inspired this recipe?
This recipe was inspired by classic recipes from 'The Farmers Almanac Blue Ribbon Recipes' cookbook.
For which pie was this crust originally designed?
It was originally designed for a pumpkin pie.
Can I use this crust for Chocolate Chip Pie?
Yes, it was recently used to create Bev's indulgent Chocolate Chip Pie and it exceeded all expectations.
Is this crust suitable for cream-filled pies?
Yes, it can be pre-baked to serve as a base for silky, cream-filled fillings.
Can this crust be used for pies that require baking?
Absolutely, the crust can be left unbaked for pies that will be baked right in the crust.
What is the oven temperature for pre-baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I mix the dry ingredients?
Whisk together 1 1/4 cups of all-purpose flour and 1/4 teaspoon of baking soda in a large mixing bowl until well combined.
When should I add the butter and sugar?
Add the softened butter and light brown sugar after whisking the flour and baking soda, mixing until creamy and smooth.
What type of walnuts should I use?
Use 1/2 cup of finely chopped walnuts.
When do I add the vanilla extract?
Stir in the vanilla extract along with the finely chopped walnuts until the ingredients form a cohesive dough.
How should I prepare the pie plate?
Lightly grease a 9-inch pie plate with butter or cooking spray.
How do I place the dough in the pie plate?
Using your fingers, gradually press small amounts of the dough into the bottom and up the sides of the pie plate.
How can I make the edges look decorative?
Flute the edges of the crust for a decorative touch.
How do I prevent the edges from burning?
Cover the edges of the crust with aluminum foil if you are pre-baking it.
How long should the crust be pre-baked?
Bake in the preheated oven for about 10-12 minutes or until lightly golden.
Should I cool the crust before filling?
Allow the crust to cool completely before adding a filling if you have pre-baked it.
What size pie plate is used for this recipe?
This recipe is designed for a 9-inch pie plate.
How many servings does this recipe yield?
This recipe yields approximately 6-8 servings.
How many calories are in a serving?
There are 116 calories per serving.
What is the fat content per serving?
There is 7.5g of fat per serving.
How many carbohydrates are in a serving?
There are 12.5g of carbohydrates per serving.
How much protein is in a serving?
There is 1.5g of protein per serving.
Does this crust contain sodium or cholesterol?
The provided nutritional information does not specify sodium or cholesterol amounts.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/2 cup of butter or margarine.
Is the brown sugar packed?
The light brown sugar should be loosely packed for this recipe.
How many ingredients are in this recipe?
There are a total of 6 ingredients.
What are the primary tags for this recipe?
Tags include pie crust, nut crust, cookie crust, walnut crust, and dessert.
Is this recipe suitable for family gatherings?
Yes, it is described as a simple yet scrumptious crust sure to impress at your next gathering.
What is the preparation for the flour?
The 1 1/4 cups of all-purpose flour should be measured before mixing.