Walnut Pie Crust
I love baking and eating during the holidays. But, for years, I would silently suffer as I tried to enjoy all the sweets shared at family and friend gatherings. Bloated and uncomfortable, I struggled to digest some of my favorite foods.
Recently, I experimented with a crust that I knew my stomach could tolerate and my tastebuds would approve of as well. This crust not only tastes delicious but also is filled with antioxidants, omega-3’s, and nourishes the beneficial bacteria in your gut thanks to the walnuts. These mini walnut crusts are delicate, buttery and worth it!
Here’s what you need:
1 1/2 cups walnuts
2 Tablespoons coconut sugar
3 Tablespoons Organic Grass Fed Butter (Salted—if not add a little sea salt to recipe)
2 Tablespoons Organic Oat Flour
Food Processor
Cupcake Pan
Paper cupcake liners
Parchment Paper
Rolling Pin
Here’s what you do:
Preheat your oven to 325
In a food processor, add walnuts, softened butter, coconut sugar. Mix on low then high until the dough begins to form a ball.
On a clean surface, spoon the 2 Tablespoons of oat flour.
Then roll the dough into the flour and knead all the four into it. The dough will absorb it quickly and will be sticky.
If using the dough to make 6 mini crusts, roll the dough into a cylinder shape. Then slice the cylinder into 6 equal pieces.
Take the slice of dough and roll between 2 pieces of parchment paper into a small round shape about 1/4 inch thick. Pull the top piece of parchment gently off the round shape and use a knife under it to loosen the bottom parchment from the flattened dough from the parchment.
Carefully place flattened dough round on top of 1 cupcake opening. Press gently into pan. Repeat for the following 5 pieces of dough. *If using a pie pan, roll the entire dough ball between parchment papers and use process above to transfer it and press into a metal pie pan.
Use a fork to poke holes in the bottom of each crust. Bake them in the oven at 325 for 10-15 mins until the rim of the crusts browns a bit.
Let the crusts cool in the pan for 30 mins.
Use a toothpick or cake tested to loosen the sides of each crust and then delicately pull the crusts out of the pan.
The crusts can be refrigerated and used within a few days or can be used right away for pie filling of your choice. I bake my mini crusts the second time with filling in cupcake liners for easy removal (these delicious crusts are delicate). Apples and berries pair well with the nutty flavor from the walnuts! Bake with filling on 350 for about 30 mins.
Stay tuned for optional filling ideas!
