Crushed nuts make an excellent base for a gluten-free pie crust – one of my favorites! It is amazing how you can manage your wheat allergy by avoiding all types of flour, although you should certainly check out the gluten-free Quinoa recipes as well.
This recipe is about right for a 10′ pie plate.
- 1/3 Cup Almonds
- 2/3 Cup Brazil nuts
- 1/3 Cup Pecans
- 1/3 Cup Walnuts
- 1/3 Cup Hemp Seeds
- 1/3 Cup Pumpkin seeds
- 2 Tbs Maple syrup (optional)
If you are missing any of the above, just use more of the other ingredients. The only critical part is not to have too much almond compared to everything else or the crust will not hold together.
- Preheat the oven to 375°F.
- Crush all the nets into a fine paste. A food processor works well for this. I use a vita-mix, but it is a but much even for this powerful machine.
- Dump the nut paste into the pie plate.
- Using your fingers, spread out the nut paste evenly on the bottom of the pie plate and up the sides.
- Bake the gluten free pie shell for 15 minutes.
- Turn the oven down to the temperature required for the gluten-free pie filling.
- Dribble some maple syrup on the pie shell if desired.
- Add the pie filling to the pie shell.
- Bake according to the instructions for the pie filling.