Cookie Nut Crust

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Total Time
15mins
Prep
15 mins
Cook
0 mins

This recipe came from "The Farmers Almanac Blue Ribbon Recipes" cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any "crumb crust". Hope you enjoy it as much as we do!

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Ingredients

Nutrition

Directions

  1. In a large bowl, combine the flour and baking soda.
  2. Add the butter, brown sugar, walnuts and vanilla.
  3. Blend well.
  4. Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
  5. Cover the fluting with a strip of aluminum foil to prevent overbowning.