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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe came from The Farmers Almanac Blue Ribbon Recipes cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any crumb crust . Hope you enjoy it as much as we do! Ingredients:
1 1/4 cups flour |
1/4 teaspoon baking soda |
1/2 cup butter, softened (or margarine) |
1/2 cup light brown sugar, loosely packed |
1/2 cup finely chopped walnuts (pecans, black-walnuts or butternuts) |
1/2 teaspoon vanilla |
Directions:
1. In a large bowl, combine the flour and baking soda.
2. Add the butter, brown sugar, walnuts and vanilla.
3. Blend well.
4. Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
5. Cover the fluting with a strip of aluminum foil to prevent overbowning.
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