Best 7 Francies Raw Date Nut Pie Crust Recipes

FRANCIE'S RAW DATE-NUT PIE CRUST

Steps:

• soak dates in warm water if they are very hard (30-60 min), drain, then add dates and nuts to processor and pulse until mixed. Add Contreau (or any liquier, or fruit juice) a little at a time until mixture begins to form a ball. Either roll out on parchment and transfer to a pie plate, or scoop into cups and press into sides and bottom for individual servings. Great with avacado agave chocolate mousse, topped with fresh berries!

DATE NUT BALLS OR PIE CRUST!

Steps:

• Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
• Pie Crust:.
• Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
• Balls:.
• Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
• Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!

NUT PIE CRUST

Steps:

• Combine the ground nuts, butter and sugar.
• Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
• Bake at 350°F for 10 to 12 minutes.
• Cool and fill, as desired.

BRANDIED DATE AND WALNUT PIE

Steps:

• Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp. Pierce crust all over with fork. Freeze 10 minutes. Line with foil; fill with dried beans or pie weights.
• Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until bottom begins to color, piercing with toothpick if crust bubbles, about 10 minutes longer. Cool on rack 10 minutes.
• Meanwhile, stir dates and brandy in small bowl to blend. Mix brown sugar, butter, nutmeg and salt in medium bowl until paste forms. Whisk in corn syrup, then 3 eggs. Add nuts and date mixture. Beat 1 egg to blend in small bowl for glaze.
• Brush inside of crust with some of glaze. Pour filling into crust. Bake 15 minutes. Cover edges of crust with foil. Continue to bake pie until filling is puffed and set in center, about 20 minutes. Transfer pie to rack; cool. (Can be prepared 1 day ahead. Let stand at room temperature.)
• Serve pie with whipped cream.

WALNUT PIE CRUST

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.

NUT AND DATE PIE CRUST (PALEO) RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 degrees F. Place nuts in food processor and process until finely ground. Add remaining crust ingredients and pulse several times until dates are finely chopped, all ingredients are well integrated, and the nut dough can be pressed together. (Be sure not to go too long or you will end up with nut butter. Tasty, yes, but not what we're going for here!) Transfer to a 9-inch pie dish or tart pan. Press the dough firmly on the bottom and sides to form a crust. You may have just a little left over.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.