Almond pastry crust

This is a great crust for no-bake pies and tarts. However, nuts burn easily, so take care if using it for pumpkin or fruit pies, which need to cook for longer periods of time. I have had success with pumpkin pie by skipping the first high temperature step and cooking the pie at no higher than 350 for 50 minutes. However, I have also cooked the filling separately and then smoothed it into the pre-baked crust, and it worked beautifully. Similarly, for fruit pies you can partially cook the filling in a saucepan on the stove to reduce the baking time. Always use a crust protector to avoid burning the exposed edges of the crust.

Version 1 Ingredients

• 1 ½ cups finely ground almonds/almond meal (can sub. flour or oats for some of the meal)
• 1 tbsp unsalted melted butter
• 2 tbsp oil
• 1 tbsp honey & 1 tbsp sugar (omit for savory pies like quiche, etc.)
• Cold water



Version 2 Ingredients

• 2/3 cups graham crackers, finely ground (use a blender to prevent hard lumps)
• 1 cup finely ground almonds/almond meal (I sometimes substitute ¼ c oats)
• 1 tbsp unsalted melted butter
• 2 tbsp oil
• 1 tbsp water
• 2 tbsp honey
• 1 tbsp brown sugar

Version 3 Ingredients

• 1 cup quick cooking oatmeal
• 1/4 cup finely ground almonds/almond meal
• 1/4 cup whole wheat flour
• 2 tbsp oil
• 2 tbsp water
• 1 tbsp honey
• 1 tbsp brown sugar
• 1/4 tsp salt

Directions
1. Mix dry ingredients in a small mixing bowl.
2. Blend oil, water and honey in measuring cup with fork or small wire whisk until emulsified.
3. Add oil mixture to dry ingredients and mix well. If needed, add a small amount of water to hold mixture together. Not too much, though, because you don't want it to be soggy.
4. Press firmly and evenly into a well-sprayed 9-inch pie pan so that the bottom is completely sealed.
5. Chill 30 minutes, to prevent crumbling after baking.
6. For pies that call for a pre-baked shell, bake at 350°F for 8-12 minutes on a cookie pan until lightly golden (use a crust protector if it starts to get dark). A few minutes after removing from the oven, brush the bottom and sides with egg white to seal the crust and prevent a soggy bottom. Cool completely before filling.
7. For baking pies directly in this crust pre-bake at 350 for 7-10 minutes, until just set but not brown (use a crust protector the entire time). A few minutes after removing from the oven, brush the bottom and sides with egg white to seal the crust. Cool completely before filling and baking. Adjust crust protector before filling so that the pie can go directly into the oven as soon as it is filled, which will help prevent a soggy bottom. Bake as directed in recipe, but don't use temperatures higher than 350 and don't bake on a cookie sheet, which conducts heat to the bottom of the pie and could cause it to burn.