My first venture into baking was a lemon meringue pie for a family get-together. I was fairly young, but I had watched my mom make pies for years. Her pies were just perfect – – perfect to eat and perfect to behold! Her crusts were just amazing.
I have since learned to make amazing nut crusts so I can avoid all the wheat and in some cases flour all together. Join me as I share two of my favorite piecrust recipes.
The first crust “Nut Crust” is more like traditional crusts. As I was doing another variation of today, my old habit of rolling it out happened. It looked so nice, UNTIL I attempted to pick it up to put into the pie pan.
It totally fell apart! Then I remembered what I loved about this crust – – – it just has to be patted into the pie pan. So very easy!
This is such a good crust for pumpkin pie, cheesecake, and even quiches. The original recipe is found on page 187 of the Lifestyle for Health Cookbook.
½ cup pecans (can be toasted for more flavor)
1/8 tsp salt
1 ¼ cups ‘flour’ (I used ½ c. almond flour and ¾ cup Pamela’s GF Baking Mix)
4 TBL coconut oil, melted
3-6 TBL ice cold water (put ice in with water in a glass)
– Put nuts in food processor and process until fine
– Add salt and ‘flour’ and process. Slowly pour in oil while processor is running
– Process until mixed, then add water, 1 TBL at a time until it hold a ball shape.
– Chill until ready to use or continue with pie recipe
• You can do all barley flour or all almond flour
• I often add some of my Vi Mix (1-2 scoops) to increase protein content
All Nut Crust
I often use this crust when I want no flour. It can be baked or used raw. In the past I made a delicious Chocolate Mousse with tofu, but have since gone on to other ways of making fillings. Enjoy this flour-less crust! This recipe is found on page 185 of the Lifestyle for Health cookbook. Toasting the nuts before grinding enhances their flavor. It is also good without toasting when you are in a hurry!
½ c. ground almonds
½ c. ground walnuts or pecans
¼ c. ground sunflower seeds
¼ c. almond butter
¼ c. honey, maple syrup or brown rice syrup (needs to be a liquid sweetener)
Mix together. Pat into the pie pan. Bake at 375 degrees for 10 to 15 minutes or use raw.