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Walnut Pie Crust

By Sean | In Recipes | on November 23, 2011

Many of you have asked for ideas to clean up your Thanksgiving dinner recipes.  Yesterday Mark mentioned he was on the hunt for better pie crust options and I just happened to stumble upon this recipe from Mark’s Daily Apple while researching ideas for today’s post.  You’ll need a food processor but the crust consists of 4 simple ingredients:  walnuts, baking soda, salt, and butter.


  1. Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
  2. Scrape the batter into a 9-inch tart pan. You can use a rubber spatula to smooth the batter over the bottom and up the sides, but ultimately your fingers will be the best tool. Take your time smoothing and patting the batter out evenly. It’s better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
  3. Place the pie on a cookie sheet (helps to keep the bottom from burning) and bake for 15 minutes at 350 degrees Fahrenheit.
  4. Remove the crust from the oven and pour your filling of choice inside. Bake again until filling is done.

According to Mark, almonds and walnuts tend to make crusts that hold together better than other nuts and using a tart pan instead of a pie plate gives the crust better shape. To avoid a soggy bottom, pre-bake the crust, then add your filling and continue baking until the filling is done. Nut crusts are a little fragile, so let the pie cool completely before cutting into it and use care when removing the pie from the pan.

WOD 11.23.11

Clean and Press 3×5 or Wendler

500m Row

Rest 2 minutes

5 Rounds:
5 Power Cleans
10 Ball Slams

One Comment to "Walnut Pie Crust"

  • rohini says:

    November 23, 2011 at 10:25 AM -

    happy thanksgiving to ruth & sean & all my new crossfit buddies! & congrats on the great new BIG space. nicely sore from yesterday’s workout, btw, i love it! :-) & yeah… will be making a kabocha/leek/gruyere tart with almond meal crust… walnut sounds tantalizing too.

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