ALL NUT CRUST
makes 1 9-inch pie shell or 11-inch tart shell
1 ¾ cups walnuts or pecans
2 ½ tablespoons sugar
3 tablespoons soft, unsalted butter
Preheat oven to 350℉. Position the shelf to the lower third of the oven. Butter a 9-inch ovenproof glass pie plate VERY WELL, then dust with flour. Invert the pan and tap out excess flour.
Place the nuts and sugar in the bowl of a food processor fitted with the steel blade. PULSE 5 times, then process for 3 to 4 seconds. If any very coarse pieces remain, PULSE 1 or 2 times more. The nuts should not be too finely ground.
Empty the nut mixture into a large bowl, add the butter, and work the ingredients together with your fingertips. Gather the mixture together, and empty it into the pan.
Using the back of a tablespoon, press the mixture into the bottom and up the side of the pan.
Lay a square of plastic wrap on top of the nut mixture. Using a batarde, or a smooth bottomed glass, even the nut mixture as best as you can. It will be somewhat chunky. Remove the plastic wrap, and bake for 15 to 20 minutes, or until the edge of the crust begins to brown. DO NOT OVERBAKE. The shell will harden and crisp as it cools.
© 1998 by Carole Walter, CCP