I'm getting tired of trying to find my pie crust recipes every time I post a new pie recipe. So I'm posting them all right here! ;)
Graham Cracker Crust
1 ½ - 2 cups 100% whole wheat honey grahams crushed in food processor or blender
2 Tablespoons Sucanat or Organic Sugar
4 Tablespoons melted Coconut oil
Mix ingredients together press into deep dish pie pan.
2 cups dried coconut flakes (unsweetened)
1/4-1/2 cup pure maple syrup or agave nectar
dash of sea salt
a touch of vanilla (optional)
Mix together in food processor with an "s" blade. Press into two small or one large pie plate. You can use part raw almonds ground fine and less coconut if wanted.
Mom's Pumpkin Pie Crust
1 cup Earthbalance
2 cups whole wheat flour
1 teaspoon sea salt
6 Tablespoons ice water
1/8-1/4 scant teaspoon baking powder
Combine Ingredients in order blend gently with pastry blender. Roll out and put in pie pan.
1 1/4 cups whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon (optional)
1/3 cup and 1 Tablespoon coconut oil
3 to 4 Tablespoons ice water
Combine flour, salt, and cinnamon; cut in coconut oil with a pastry blender or fork until crumbly. Sprinkle ice water, 1 Tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover dough and chill until ready to use. I don't mess with rolling out the crust I just put the dough into my deep dish pie stone and use this. I'm sure you could easily use your hands to it just may not be quite as even.
Bake at 350 for 15-25 minutes or until done. If you are making a pie that requires baking after the filling is in like pumpkin or something you do not need to bake the crust first just fill and bake all at once. Baking time will be longer however and if edge of crust browns too quickly, cover with a strip of aluminum foil.
My Favorite Nut Crust (Raw)
2 cups almond butter
2 cups raisins
2 cups walnuts OR
2 cups almond butter (recipe in This and That)
1 cup raisins
3 cups walnuts
Place all the ingredients into the food processor. Process until well blended and lightly chunky. Press into 3 nine inch regular pie pans or 2 deep. Fill with favorite filling. This pie crust can be made ahead of time if kept fresh in the fridge or freezer.
Makes 3 nine inch regular or 2 deep pie crusts.