I've been asked to bring pumpkin pies to Thursday's dinner. I don't own a stand mixer nor am I much of a baker, so I'm going with the pumpkin pie recipe on the back of Libby's canned pumpkin. My pyrex glass pie plates are on the shallow side, so rather than using a pre-made pie crust that I have to cut down to size, I've decided to use this nut cookie crust recipe that a helpful CH posted previously.
Question - Should I parbake this crust and/or seal with egg white wash prior to filling? I'm planning to use almonds. Should I pan toast the almonds before chopping?
Any and all advice would be greatly appreciated! Thanks!
NUT COOKIE CRUST
1/2 c. butter, softened
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. vanilla
1/3 c. brown sugar
1/2 c. chopped nuts
1/4 tsp. baking soda
Mix butter and brown sugar in a large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and sides of ungreased pie pan. Fill pie crust and bake per recipe.