Gluten- and Dairy-Free Pie Crust.

This pie crust does a few things: first, it’s an excellent vehicle for whatever filling your heart desires. Second, it’s got the ability to wear different pants. You can season it for a sweet pie, a savory pie, a breakfast feast, whatever. Last and most importantly, this pie crust offers the ability to justify eating pie at pretty much any time of day. The nuts and oats offer both fiber AND protein. If you’re anything like me, you’ll need this justification because pie tastes best in the mornings for breakfast. It’s pretty good at lunch, too. Having pie for second dessert is just normal, really, and if you wake up in the middle of the night, there should probably be pie on the counter so you have something to nibble.

You know what, don’t be like me.

This pie crust is hearty and has a great crunchy texture. I used it for both a dairy-free chocolate meringue pie and an apple cranberry pie, and it performed beautifully. It had the added benefit of countering the sugar rush from the filling with its other good-kid qualities. I used allspice to season it the first time I baked it which gave a graham cracker scent. I think it’d be really good for a frittata with a little bit of cayenne and cumin in it or cinnamon and cocoa for a sweet pie. This recipe makes enough for 1 9-inch pie crust and 4 ramekins. If you really stretched, you could probably do 2 9-inch crusts, but you could also make a little extra filling and pop the small ones in the freezer for late-night enjoyment.

1 c gluten-free flour blend (I use Namaste Foods GF flour blend)
3/4 c gluten-free oats
1/2 c walnuts
1/2 c almonds
1/2 c vegan margarine, melted
1/4 c honey
1/2 tsp salt
Seasonings to compliment the filling (opt.)

In a large food processor, pulse nuts, oats, flour, salt, and seasonings (if using) until it’s the texture of coarse sand. Evenly drizzle honey and margarine onto dry ingredients. Pulse until lightly combined and then process for 10-15 seconds until it starts to pull away from the sides of the processor. Press into a pie plate so that it is just over 1/4″ thick and prick all over with a fork. Bake at 325 degrees for 10-15 minutes or until golden and fragrant. Enjoy with your favorite filling.


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