Sweet or Savory Hazelnut Crust

This grain-free pie and tart crust can be made sweet or savory for your favorite pies, tarts and quiches.

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Votes: 37
Rating: 2.57
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Servings 8 - 10servings
Prep Time 10minutes
Cook Time 15 - 25minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 37
Rating: 2.57
You:
Rate this recipe!
Servings 8 - 10servings
Prep Time 10minutes
Cook Time 15 - 25minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and sweet or savory additions until evenly incorporated. Add egg whites and mix thoroughly.
  2. Spray an 8- to 10-inch pie plate or tart pan with pan spray. Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.
  3. Fill in the bottom of the crust and press mixture firmly into place. To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place.
  4. For a par-baked crust, bake in a 350°F oven for 10 – 15 minutes. For a fully baked crust, bake for 25 minutes.
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