Gluten-Free Walnut Crust
Recipe contributed by Sarah Jane Green; photo by Tami Ganeles Weiser
servings (1 pie crust)
Prep Time: 10 minutes Cook Time: 0 minutes
Sarah Green, our staff gluten-free chef, developed this super simple recipe that is magic in any tart or no-bake cake.
3½ cups (453 grams) shelled walnuts
¼ cup (57 grams) sugar
¼ stick (2 tablespoons, 28 grams) butter or non-dairy margarine, melted
- In the bowl of a food processor, pulse the walnuts and sugar until finely ground. Pour in the melted butter and pulse until the mixture is wet and holds together.
- If you are baking a tart, preheat the oven and prepare the filling. You can cook this exactly as you would any tart dough. It does not need to be blind baked. This crust is also great uncooked, just as it is for an no bake tart or cheesecake.
The crust mixture needs to be used immediately after it is made.