cooking / recipes
Walnut-Oat Pie Crust
By Lucas Bunt ·
Great Crust for Cheesecakes!
This walnut-oat pie crust deserves a little fame of its own. Toasted walnuts, golden oats, butter, and brown sugar bake into a rich, nutty crust with just the right crumble. It’s the kind of good that has you saving the edge of your slice for the last bite—and wondering whether pie filling is even necessary.
Ingredients
- 1⅓ cups old-fashioned or quick oats (not instant)
- 1 cup diced walnuts
- 6 tablespoons unsalted butter, melted
- ⅓ cup firmly packed light or dark brown sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Spread the oats in a shallow layer in an ungreased cake pan.
- Spread the walnuts in a separate ungreased cake pan.
- Toast the walnuts for about 8 minutes, until fragrant and beginning to brown.
- Toast the oats for 15–18 minutes, until starting to brown.
- Watch both carefully—they can burn quickly.
- Transfer the toasted oats and walnuts to a food processor.
- Add the melted butter, brown sugar, and salt.
- Process until the oats and walnuts are finely ground and the mixture holds together.
- Press the mixture into the bottom and up the sides of a regular 9-inch pie pan, at least 1¼ inches deep (not deep-dish).
- Bake for about 14 minutes, until the crust is just barely beginning to brown.
- Place the pan on a wire rack to cool.