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Ingredientes
- 1 1/2 c. Grnd walnuts, pecans, filberts, or possibly blanched almonds
- 1/4 c. Sugar
- 2 Tbsp. Butter or possibly margarine, at room temperature
Direcciones
- "Crumb crusts can be cooked or possibly not, but the very slight extra effort expended on the baked kind will repay with a crust of greater stability and better flavor. Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or possibly a topping; if extra crumbs are required, increase the ingredient by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash."
- Makes one 9-inch pie shell
- Seven outstanding crumb crusts! Mix 'n' match with your favorite pie fillings.
- Note: Butter pie plate generously. Bake at 400 F. 6 to 8 min.
- You will need Pyrex 9-inch pie plate or possibly any similar container.
- Combine dry ingredients in a bowl. Add in butter; blend gently but thoroughly.
- Spoon mix into pie plate. Using the back of spoon-and your fingers, if you wish-press mix firmly over bottom and side of plate, but not over rim. Bake in a preheated 350 F. oven for 8 to 10 min. Cold before filling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 132g | |
| Calories 750 | |
| Calories from Fat 497 | 66% |
| Total Fat 58.25g | 73% |
| Saturated Fat 17.9g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 165mg | 7% |
| Potassium 246mg | 7% |
| Total Carbs 57.41g | 15% |
| Dietary Fiber 3.6g | 12% |
| Sugars 51.38g | 34% |
| Protein 8.47g | 14% |
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