Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Ground walnuts, pecans, filberts, or blanched almonds |
| ¼ cup | Sugar |
| 2 tablespoons | Butter or margarine, at room temperature |
Recipe from: Famous Desserts Cookbook "Crumb crusts can be cooked or not, but the very slight extra effort expended on the baked kind will repay with a crust of greater stability and better flavor. Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or a topping; if extra crumbs are required, increase the ingredient by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash." Makes one 9-inch pie shell
Seven outstanding crumb crusts! Mix 'n' match with your favorite pie fillings.
Note: Butter pie plate generously. Bake at 400 F. 6 to 8 minutes.
You will need Pyrex 9-inch pie plate or any similar container.
Combine dry ingredients in a bowl. Add butter; blend gently but thoroughly.
Spoon mixture into pie plate. Using the back of spoon-and your fingers, if you wish-press mixture firmly over bottom and side of plate, but not over rim. Bake in a preheated 350 F. oven for 8 to 10 minutes. Cool before filling. Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 08, 1997