This is a delicious, simple pie crust which doesn't contain the large amount of fat found in a traditional pie crusts. Give it a try with your favorite pie, you won't go back.
- ½ cup barley, whole wheat, or spelt flour (gluten free flour options include: almond, buckwheat, corn, millet flours, and more)
- ⅔ cup Brazil nuts
- ¾ teaspoon salt
- ½ cup quick oats (if gluten intolerant, make sure to buy oats that were processed in a gluten free facility)
- ¼ cup water
- Place flour, nuts, and salt in a food processor and blend about 1 minute, until nuts are ground as fine as flour.
- Move mixture to a mixing bowl and stir in the oats.
- Add water, gently forming dough into a ball with your hands. Add a bit more water, if needed, for a soft but not sticky ball of dough.
- Roll the dough from center to edges, forming a 12-inch circle. Hint: This is most easily done by rolling between two pieces of plastic bag material. Remove the top piece of plastic and invert the pie plate over the rolled-out dough. Slip hand under the bottom plastic with pie dough and plate on top. Quickly flip it over so the dough is now over the plate, and peel off the plastic. Gently shape the dough into the plate with fingers, patching where necessary. This dough is very workable and patches well.
- Trim pastry to 1⁄2 inch beyond edge of plate. Fold under extra pastry and crimp edge.
- For a pre-baked crust, prick bottom and sides of pastry generously with the tines of a fork. Prick where bottom and sides meet all around the pie shell.
- Bake at 400°F for 10-12 minutes or until golden.
- For a double crust pie, make 11⁄2 times the recipe and fill unbaked pastry with your choice of fruit filling. Add top crust, slit in several places and bake until done.
Ready in about 25 minutes
Makes 1 12" crust