I was born to flute pie crusts. I have tiny fingers. And they aspire to crimp edges of dough. It's my favorite job in the entire realm of baking! So if I love pie crust so much, why am I not popping pies out of my oven every other day? (You're allowed to do that in November.) Part of the reason why is that making crust intimidates me. (along with about 10 other reasons, including things like cookies and cake.) I know it can be done, and is actually really fun, nevertheless it's labor-intensive and I'm out of practice. But I came across the solution the other day.
Pecan Crust. It's just as delightfully salty and full of good fat flavor. And you can still flute the edges if you like! (I like.) So, hey all my gluten free friends and friends who really like pecans! Here's a crust idea for all your holiday pie making! It's quite simply the easiest, fastest pie crust you'll ever make. Fool-proof and fear-proof.
Pecan Crust
(makes one 9-inch pie)
1 1/2 cups pecans
1 egg
1 T. coconut oil
1 T. coconut flour
2 T. honey
1/8 tsp. sea salt
optional: 1/2 tsp cinnamon
Place nuts in food processor and pulse until coarsely ground. Add remaining ingredients and pulse until mixture forms a ball. Grease a 9-inch pie pan. Press pecan mixture into the pan and up the sides, slightly wet hands works nicely to do this. Nut crusts have a tendency to burn easier so avoid pressing it all the way up the sides. I went about halfway up and fluted the edges, of course.
Fill crust with whatever filling you like and bake until filling is done.
(Just follow the filling recipe.) Serve warm or chilled.
Bring on the coffee-drinking and merry-making! You made pie!!
6 comments:
so brilliant! and such perfect timing for the holidays. totally trying this.
Yum! I would just love this.
What is the texture of this once the pie is baked? Is is soft or crunchy? I would be doing a pumpkin pie filling.
I love your intro statement. God bless you and your family.
I'm in the middle of making this then I discover there is no oven temperature. I'm using an already prepared filling to freeze the whole thing. I'm baking blind. Any suggestions?
I have to tell you that I've been using this pie crust recipe for a few years now and it's my absolute favorite!! I bake it with a low-carb pumpkin custard and it's the yummiest pumpkin pie ever. Thank you!! I appreciate your creativity and dedication to come up with this recipe and share it with the rest of us. I'll be using this for many, many years!
P.S. Love your Spurgeon quote! He's the man.