Best 6 Crunchy Nut Pie Pastry Recipes
Indulge in a delightful culinary journey with our tantalizing Crunchy Nut Pie Pastry. Embark on a symphony of flavors and textures with this marvelous creation. A crisp and flaky pastry crust envelops a luscious filling bursting with the irresistible crunch of nuts and the sweetness of sugar. Entice your taste buds with the nutty aroma that fills the air as you take your first bite. This extraordinary dessert is a harmonious blend of simplicity and sophistication, perfect for any occasion. Our comprehensive guide provides three delectable recipes to choose from: the classic Crunchy Nut Pie Pastry, a gluten-free version for those with dietary restrictions, and a sensational vegan alternative for a guilt-free indulgence. Let's embark on a culinary adventure and discover the secrets behind this extraordinary treat.
Let's cook with our recipes!
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
CRUNCHY NUT PIE PASTRY
Savory and crunchy and super nutritious, this crust is a great base for Russian Carrot Tart, spinach quiche, butternut squash and leek tart, and other vegetable or cheese tarts. The recipe is from The Enchanted Broccoli Forest by Mollie Katzen.
Provided by fluffernutter
Categories Savory Pies
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the nuts, salt and flour in a medium bowl or in a food processor fitted with the metal blade. Cut in the butter with a pastry blender. Drizzle in water and mix until dough holds a ball.
- St dough on a sheet of plastic wrap or waxed paper. Top with another sheet and roll into a circle. Fit into pie plate and fill.
Nutrition Facts : Calories 230.5, Fat 13.8, SaturatedFat 5.7, Cholesterol 20.4, Sodium 157.4, Carbohydrate 22.8, Fiber 1.7, Sugar 0.6, Protein 4.8
WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
CRUNCHY CRUST PEANUT PIE
Peanuts add crunch to the graham cracker crust in this no-bake pie. Peanut butter, cream cheese and whipped topping make the filling irresistible.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings, 1 slice each
Number Of Ingredients 8
Steps:
- Mix cracker crumbs, peanuts, 1/4 cup of the sugar and the butter; press firmly onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, remaining 1/2 cup sugar, the peanut butter and milk in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Pour into crust.
- Refrigerate several hours or until chilled. Cut into 8 slices. Store leftover pie in refrigerator.
Nutrition Facts : Calories 400, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 26 g, Protein 6 g
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERY CRUNCH CRUST
This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!
Provided by sal
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
- Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 17.3 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 83.3 mg, Sugar 4.7 g
Tips:
- Use a food processor or blender to make the oat flour. This will give you a fine, even flour that will help the pie crust come together nicely.
- Don't overwork the dough. Once the ingredients are combined, stir until the dough just comes together. Overworking the dough will make it tough.
- Chill the dough before rolling it out. This will help the dough hold its shape and prevent it from sticking to the rolling pin.
- Use a sharp knife to trim the edges of the pie crust. This will give you a clean, even edge.
- Bake the pie crust until it is golden brown. This will help the crust set and prevent it from becoming soggy.
- Let the pie crust cool completely before filling it. This will help the crust set and prevent it from shrinking.
Conclusion:
This crunchy nut pie pastry is a delicious and versatile recipe that can be used for a variety of desserts. The crust is made with a combination of oat flour, butter, and sugar, and it is filled with a mixture of nuts, brown sugar, and spices. The crust is baked until it is golden brown and the filling is bubbly. This pie is sure to be a hit with your family and friends.
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