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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.4 g

View full nutritional breakdown of Sherry's Version of Selena's Nutty Pie Crust calories by ingredient
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Sherry's Version of Selena's Nutty Pie Crust

Submitted by: SHERRYBOAS

Introduction

This crust makes the pie! No matter what filling you use, you're sure to get plenty of compliments on the crust alone. This crust makes the pie! No matter what filling you use, you're sure to get plenty of compliments on the crust alone.
Number of Servings: 16

Ingredients

    1 cup of unsalted, raw nuts.
    1 cup whole wheat or spelt flour
    1 cup rolled oats
    2 teaspoons of powdered stevia.
    1/2 cup of extra-virgin olive oil.


Directions

Finely chop (by hand or in a food processor) 1 cup of UNSALTED, RAW nuts. I like to use half walnuts, half almonds with a few Brazil nuts added for extra nutrition.

When the nuts are chopped, put them in a mixing bowl together with 1 cup whole wheat or spelt flour, 1 cup rolled oats and 2 teaspoons of powdered stevia.

Mix the dry ingredients together with a fork and then add 1/2 cup of extra-virgin olive oil. Combine everything so the oil coats the mixture and it begins to look like nugget-size crumbs.

Take about 2/3rds of the mixture and pat it into the bottom of a pie pan, reserving the remainder to use as a top crust. It doesn't matter if the sides of the pie pan are not completely covered with the mixture.

Pre-bake the nut crust in a 350 degree oven for about 15 minutes before adding desired filling. If you are using a top crust, sprinkle the remaining nut mixture over the filling, once again not worrying whether or not the filling is totally covered.

Bake in a 350 degree oven for 60 to 90 minutes or until the top crust begins to turn light brown.





TAGS:  Desserts |

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