Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Walnut-Oat Pie Crust

June 30th, 2009 · 32 Comments · Do It Yourself, Recipes, Super Foods, Upgraded Nutrition

Walnut-Oat Pie Crust (Gluten Free)

I’m a huge “from scratch” person, and if I see a recipe that calls for something bought pre-fab, I usually figure out if I can do it cheaper and more nutritiously at home.  Graham cracker crusts for pies was one of those easy-t0-do at home (for a lot less $) things that I always made from scratch, using my Betty Crocker cookbook recipe.  I recently came across a whole grain, healthy substitute for graham cracker pie crusts, and I was thrilled with how rich and delicious it tasted. The fact that it is also gluten-free is a huge bonus.

Between the whole grain oats, omega-3 packed walnuts, and real butter, there’s got to be a complete protein in this thing as well.  Nice!  Plus you get to avoid the trans fat that is almost always in these:

Walnut-Oat Pie Crust

Walnut-Oat Pie Crust
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Recipe type: Desserts
Author: From King Arthur Flour’s Whole Grain Baking Cookbook
Ingredients
  • 1 1/3 cups old-fashioned or quick oats (not instant)
  • 1 cup diced walnuts
  • 6 Tbs melted unsalted butter
  • 1/3 cup firmly packed light or dark brown sugar
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread oats in a shallow layer in an ungreased round cake pan.
  3. Spread nuts in a shallow layer in another ungreased cake pan.
  4. Bake the nuts until they smell toasty and are beginning to brown, about 8 minutes.
  5. Bake the oats until they’re starting to brown, 15-18 minutes.
  6. Watch both carefully; they go from brown to burned quickly.
  7. Remove them from the oven and transfer to a food processor.
  8. Add the butter, sugar and salt.
  9. Process until the oats and nuts are finely ground and the mixture is cohesive.
  10. Remove the mixture from the food processor and press it into the bottom and up the sides of a 9-inch regular (not deep-dish) pie pan that’s at least 1 ¼ inches deep.
  11. Bake the crust until it’s just barely beginning to brown, 14 minutes.  Remove it from the oven and set it on a rack to cool.

Now you can fill the crust with any pie that calls for a storebought graham cracker crust.  I made a frozen peanut butter pie with it.  Delish!

graham cracker pie crust, walnut oat pie crust, whole grain pie crust

My pan is a little small for this crust – see how thick it got in the corners? But with the frozen PB topping, oh my! There’s a reason it’s almost gone in this pic!

I also made my Healthy Pumpkin Pie recipe with it, too!

This post is part of Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, Foodie Friday at Designs by Gollum, and The Grocery Cart Challenge Recipe Swap.

This is also my entry in the Make it From Scratch carnival that I get to host next Tuesday.  Click here to enter your own recipe, craft project, or whatEVER you like that is from scratch!

I’m demonstrating how my “Bean and Veggie Meal Plan Analysis” will work Thursday.  Please come on back for the demo and to participate with your meal plan.  I’ll help you find ways to include healthy beans and veggies in the foods you and your family already serve and enjoy!

I’d love to see more of you!  Sign up for an email subscription or grab my reader feed.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Other Recipe Connections:

Find more pies at Love the Pie!


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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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