DessertsVegan/Plant based Recipes

Lucia’s Nutty Pie Crust

This pie crust uses nuts instead of refined oils to make it tasty and yet still tender. With care, will also work for a top crust on a closed pie.

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Lucia’s Nutty Pie Crust

An oil free yet tender pie crust.
Course Dessert
Cuisine Vegan, vegetarian
Keyword oilfree
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 servings
Calories 119kcal
Author Lucia Tiffany MPH

Ingredients

Instructions

  • Process all ingredients, except water, in. blender until very fine.
  • Place in a mixing bowl and add just enough water or coconut milk to make a manageable ball.
  • Roll out between two sheets of plastic wrap. (Dampening the smooth counter with a little water will make the bottom sheet stay in place).
  • When rolled out , carefully remove wrap from top and with the help of the bottom plastic, place into pie dish.
  • Remove plastic and trim crust edges.
  • Bake at 350 until lightly browned.

Notes

Double recipe if you want an unbaked top crust as well.

Nutrition

Serving: 8th | Calories: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
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