This lite and tender pie crust is made from simple ingredients that include no refined fats. It is great for a prebaked crust and also just as good as a filled crust. Not picky to work with like butter or oil crusts, it is very forgiving and can be patched or rerolled without concern.
The cashew flour makes a more tender crust than the almond flour, but if you always cover the fluted edges for part of the baking, it will help a lot. I like to mix part cashew and part almond. Have fun with it and enjoy how easy it is to work with.
Be sure and squirt a shot of non-stick spray into your pie plate and smooth it all around with your fingers so the crust will release easily (you could also use a drop or two of oil . Make sure it is not a lot, spread very thin across the bottom and up the sides.
If you really do not want to use any oil, dust the side of your dough that will be going face down in the plate with a light sprinkling of flour. This should be helpful. If the crust is cooked really well, it also will come out easier.
This dough is quick and easy to make in a food processor. It could be made by hand also with a little more effort.
Roll the dough between two pieces of saran (parchment is used by some, but saran works best for the piece on the counter because it molds into the pie plate better than the parchment).
Roll until the dough is about an inch larger than your pie plate.
Dispose of the top saran and turn the remaining one over with the dough side down and carefully mold it into the plate so there are no air pockets. This dough is very forgiving so do not worry if it cracks, just push or patch it back together. You could even press it into place if you preferred.
Remove the saran and trim the edges with a knife.
Fold under the edge and flute, pricking with a fork for a prebaked crust.
1 1/2 cups almond or cashew flour (pressed lightly to measure)– the cashew makes a more tender crust. I like to mix the two.
1 cup millet flour or oat flour* —be sure and stir flour well before measuring
1 tbsp tapioca flour, if you desire a very tender crust, replace tapioca with soy or sunflower lecithin
1 tbsp cane sugar or lecithin granules
1/2 tsp salt
1 tbsp applesauce
5 tbsp plant milk of choice
*I prefer the color and flavor of the millet flour. (Always make sure millet flour is fresh and not rancid as this gives it a bitter flavor. I keep mine in the fridge or freezer.)
TIPS FOR AVOIDING A SOGGY BOTTOM CRUST: