Do you make homemade pies? I rarely do and I have to admit it boils down to me just not being a fan of making pie crusts. I have a good recipe for pastry pie crusts, now, after my trip to Vermont and classes at King Arthur Flour, a couple of years ago. And, thanks to them, I can actually make it pretty well, but typically, when I get the urge to bake I’m a sort of an “in the moment” girl. Pie crust – really exceptionally good pie crust, takes time, and waiting for it to chill and waiting, (Have I mentioned the waiting?) lol I wait when I bake bread and it never seems to bother me as much, but that might be because I can make large batches that last and we get to enjoy it awhile, when the work and waiting are finished. Pie crust is time consuming and it takes only about 32.84 seconds to inhale a finished pie. Then it’s over. Finís! And to enjoy another brief moment of pie happiness, you have to start the process all over, again. Maybe I should do a bulk pie crust making day and freeze them, then I could make pie more quickly. hmmmmm……
Okay, now that I’m totally off-track, I’ll reign it in and share this simple solution for a quick and easy, really yummy pie crust. It only uses four ingredients and you can have it mixed and baked in about 30 minutes. You’ll love it; and using fresh pecans instead of grains, means you could easily make this gluten-free, if you’re careful to get gluten-free oats and use real butter that is only cream – no additives. Everybody should get to enjoy pie! Am I right?
Did you know that pecans are chock-full of antioxidants and good-for-your-heart unsaturated fat? They’re a good source of fiber and have mono- and poly-unsaturated fats that give us energy, which we are going to NEED to do all the baking ahead, over the holidays! A serving of pecans contains almost 10% of your daily allowance of zinc, which is great for your immune system. There are more than 1000 varieties of pecans with the United States producing about 80% of the world’s pecans. Plus, pecans are just downright delicious! They are my favorite nut and that’s saying something, since I LOVE all nuts! So, here’s what I propose. Get energized. Add a little wholesomeness to your typical Christmas treats. Enjoy great taste and wonderful texture. Gift pecans! (My shipping address is….:) ) Eat pecans! Bake with pecans! You’ll be so happy that you did. And one lucky Busy-at-Home winner will win FIVE POUNDS of pecan pieces compliments of the National Pecan Shellers Association! Enter the giveaway, right after this yummy pie crust recipe! Enjoy!
- 2 cups pecan pieces
- 1 cup gluten-free rolled oats
- 5 Tablespoons melted butter
- 1 cup brown sugar, packed
- Process the pecans in a food processor or blender, until they have the consistency of coarse meal. It's best to just pulse the blender, until you reach the desired consistency, so you end up with meal and not pecan butter.
- It will look pretty crumbly, but if you squeeze some in your hand, it will hold it's shape.
- Pour the meal into a medium mixing bowl and use the same appliance to grind the rolled oats into oat flour. Add the oat flour to the pecan meal and stir them together.
- Stir in the brown sugar.
- Melt the butter in a microwave-safe dish and then add it to your dry ingredients. Combine well, so that the butter is thoroughly incorporated throughout the mixture. It will still seem a little crumbly, but moist and it will be easy to press together.
- Divide the crust mixture between two, ungreased, 8 or 9 inch pie plates and press the crust mixture firmly up the sides and across the bottom of the pan.
- Bake at 350 degrees for 20 - 25 minutes or until the crust is lightly browned. It will be a little darker around the upper edges.
- Remove from the oven and cool, in the pan, on a wire cooling rack.
- When they are cool, fill them with your favorite pie filling.
At our house, you can’t really beat a chocolate cream pie! That’s definitely how I will fill our crusts, next time. Here’s my favorite homemade chocolate pudding recipe. I’ve decreased the quantity of both the milk, and the cream, by 1/2 cup for making pies.
- 3 cups sugar
- ¾ cup cornstarch
- 3½ cups milk
- 2 cups heavy whipping cream
- 3 egg yolks
- 2 teaspoons vanilla
- 2 ounces semi-sweet, bittersweet or unsweetened chocolate (your preference)
- In a heavy saucepan, whisk the sugar and cornstarch together.
- Add the milk and stir until the sugar and cornstarch are completely dissolved.
- Stir in the cream, egg yolks and vanilla.
- Over medium heat, and stirring constantly, cook the mixture until it just comes to a full rolling boil and has thickened.
- Remove from the heat and stir in the chocolate, whisking until it is completely melted and combined.
- Once the chocolate has been thoroughly incorporated into your pudding, divide it between your two pie crusts.
- Lay plastic wrap directly onto the surface of the pudding, to prevent a skin from forming on the top and then refrigerate the pies until they are cool and firm.
- Top with whipped cream or meringue and your favorite garnishes.
I can imagine this delicious crust filled with all sorts of wonderful fillings for the holidays! What about a pumpkin swirl cheesecake or lemon meringue, coconut cream or a banana cream?
I haven’t tried it yet, but I am thinking about trying to bake a Pecan Pie in the unbaked shell and see what happens, but before I try any of those, my next use of this crust will be in my Caramel Fudge Coconut Cream Pie recipe! That will be perfect for holiday celebrations! What delicious flavor variations can you come up with to fill these tasty shells?
To enter the giveaway, leave a comment on this post telling me your favorite way to use pecans. That’s it! Register your comment in the Rafflecopter form and you’re entered. Best of luck!
a Rafflecopter giveaway
This post is linked to From the Farm Blog Hop.