Sugar… butter… flour…
Have you guys seen the Broadway show called Waitress? It’s SO GOOD! I was recently in New York and got to see it, it’s a musical that takes place in a Diner/Bakery and it’s about a small group of supportive people trying to help out a friend in trouble, which happens to be an awesome baker, anyway ... YOU HAVE TO SEE IT!
That specific show inspired my next few entries in the blog so… here we go! Have you been in the situation where you tell yourself “OMG this pie filling is sooo good and rich I wish I had a healthier pie crust to balance it out”? Well, today I’m making a healty-ish pie crust. This is definitely a very versatile recipe that you can use all-year-round ang goes GREAT with so many types of filling.
2 cups of walnuts.
1 cup of almond flour.
3 tbsp of unsalted butter.
2 tbsp of cane sugar.
1 pinch of pink salt.
Preheat the oven to 325 degrees.
Place your walnuts in a zip lock baggie and use a rolling pin to crash them out, be careful! You don’t want to end up with walnut powder but a bag with “finely” crushed walnuts. You can totally use a knife instead!
Use a large bowl to put all the ingredients and use your hands to mix it all up.
Pour the batter into a pie pan and use your fingers to make sure it’s well distributed in your pan.
Put it in the oven at 325 degrees for 25 minutes or until is golden brown.
Take it our of the oven, let it cool and use it!
This pie crust goes AMAZING with my mascarpone cream (click here for the recipe) and some fruit!