Walnut Pie Crust

Walnut pie crust is a super simple, grain-free, gluten-free, vegan and dairy-free pie crust recipe. It’s slightly sweet, but with a salty kick that balances perfectly with any sweet pie filling. 

Last week I was in Houston for a work conference. It was so refreshing to see green all around me. Not to mention 70°+ weather for the three short days I was there. And while the sun is shinning here in Madison, it’s still a brisk 32° with snow on the way.

Upon my return home, I wanted to keep the green-scene top of mind. So I decided to make this walnut-peptia pie crust. What are pepitas you ask?

What are pepitas?

They’re really just a fancy {and Spanish} name for pumpkin seeds. Inside of that white outside shell you find inside pumpkins are these tiny little green seeds. Pepitas have a natural saltiness to them and just the right amount of crunch.

I thought they would be the perfect addition to this walnut pie crust. Plus their green color just draws you in, making you wish it was Spring and not some form of ‘sprinter’ {my combination word of spring/winter}.

Pepitas also have great health benefits, including healthy fats, fiber, magnesium and can help lower blood sugar levels. So clearly this is a pie crust you need to be incorporating into your everyday life ??.

Making a walnut pie crust

While this walnut pie crust is super easy to put together, it takes a little chilling time. I learned this the hard way when my crust kept falling apart.

First add your pepitas, walnuts, a little coconut sugar and salt to a food processor. Pulse until the nuts and seeds are broken up.

Then with the food processor still running, start pouring in your melted coconut oil. This will help to bind the crushed pepitas and walnuts together.

Cool it

Once your mixture has all come together, press it into a pie pan and then place in the freezer. Doing so will just solidify the ingredients and help them to hold together better.

Bake your pie crust until nicely browned. Then cool it on a wire rack until it reaches room temperature.

Now here’s the most important cooling technique. You must chill your pie crust in the fridge overnight {you could probably stick it in the freezer for a couple hours if you’re in a rush}. The few times I didn’t do this, the pie crust just fell apart on me.

Chilling the pie crust after it’s baked will bring all of the ingredients back together and make for a ‘tighter’ crust.

Salty crunch

I love this pie crust so much because it’s so different from any pie crust you may have had in the past. It’s crumbly {similar to a graham cracker crust} but it has this salty crunch that really makes it stand out.

Make sure to check out this cool and creamy lemon filling that pairs perfectly with this walnut pie crust.

4.5 from 2 votes

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Walnut Pie Crust

Prep Time

5 mins

Cook Time

20 mins

Chilling Time

10 mins

Total Time

25 mins

 

Walnut pie crust is a super simple, grain-free, gluten-free, vegan and dairy-free pie crust recipe. It’s slightly sweet, but with a salty kick that balances perfectly with any sweet pie filling.

Course: Dessert

Keyword: pie crust

Servings: 8

Ingredients

Ingredients:

• 1 cup pepitas {pumpkin seeds}
• ¾ cup walnuts
• 2 Tbsp. coconut sugar
• ¼ tsp. salt
• ½ tsp. vanilla
• ¼ cup melted coconut oil

Directions

Directions:

1. In the bowl of a food processor, add the pepitas, walnuts, coconut sugar, salt and vanilla. Blend until broken down.
   
2. Slowly add the coconut oil through the feed chute and blend until well combined.
3. Press the mixture into the bottom of a greased pie pan and up the sides. Place in the freezer for 10-15 minutes.
4. Preheat oven to 350°F and bake for 20-22 minutes.
5. Remove and let cool completely. Cover and store in the refrigerator overnight before filling. This will help keep the crust from being too brittle.