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Pecan Nut Crust

Reviewed: Nov. 24, 2010
OH WOW! This is SO incredibly easy and I liked it better than a wheat crust! I have been looking for a dairy and gluten free pie crust for my son. I made this crust dairy free by using coconut oil in place of the butter. I baked the crust for about 8 mins at 350, and let it cool. THen I filled it with a gluten/casein free pumpkin filling. I was afraid the nut crust might burn (it was starting to smell that way) so I placed a piece of foil shiny side down under it and a strip of foil shiny side out around it. It worked like a charm! The crust came out perfectly! I highly recommend this recipe. Even a beginner can make this!
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