Graham-Type Pie Crust

Author: Heather Leno
One 9 or 10-inch crust
Ingredients:

3/4 cup cashew pieces

3/4 cup whole-wheat pastry flour — stir flour, spoon into measure, and level off top.  (oat flour would also work, but the flavor isn’t as good.  It would help to replace two teaspoons with coconut flour)

1/3 cup Medjool dates cut into 1/2″ pieces  — pressed to measure.

1 tsp vanilla — preferably powder such as Cook’s brand, but liquid will work.

1/4 tsp salt

1/4 tsp butter flavoring, it is good, but definitely optional

2 tsp cocoa powder if making a chocolate pie.
Instructions:
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a food processor.  Process until the nuts and dates are quite fine with no chunks, but not turned into a dough or a paste.  The texture should be loose crumbs until you pinch it together.  If it doesn’t stick together when you pinch it with your fingers, process a little more until it does.  If it still won’t hold together (I’ve never had this happen) add one teaspoon of milk at a time and then process again until it does.
  3. Prepare a 9 or 10-inch pie plate with food release or use a silicone plate.  Pour crumbs from food processor onto pie plate.  Press mixture evenly across the bottom and up the edges, 1/4-1/3″ thick.  You can use the bottom of a glass or a measuring cup (as in the picture above).  Press sufficiently to hold together. — You may have crumbs left over; this is better than too thick a crust.  Just press any extra together and bake as a cookie. 
  4. Bake at 350 degrees for 10 – 12 minutes or until starting to brown slightly on the edges — Watch carefully, don’t let it burn!
  5. Remove from oven and cool on a rack.  Fill with your favorite filling.
Notes:

Alway make sure measures are full, it can make a real difference for a recipe.