No Carb Pie Crust

Making a pie crust may be simple for our Aunt Joyce — but for the rest of us, getting the flour and fat to just the right consistency is still a challenge that creates a great deal of tension. And, as delicious as a flaky floured pie crust is, it’s not all that good for you.

Yet, I love pie. I just love it. I would eat it breakfast lunch and dinner if I could… and now, I think I will. I was reading the Raw cookbook, and stumbled across her pie crust, that uses nuts as the flour. Of course, I thought, this would definitely work. So, I adapted her recipe just a bit, and came up with this no flour, low-GI pie crust:

  • 2 cups nuts (you can use almond, walnuts… whatever you have on hand)
  • 1/2 cup raisins
  • 1/4 cup ground flax seed (this is optional… I always have this in my freezer and use it in everything I bake — very nutritious and loaded with omega 3s — and really adds no flavor, but lots of fiber — so if you don’t have it, I hope you’ll ge some.)
  • 1/2 olive oil, coconut oil or grapeseed oil
  • Salt to taste

That’s it! No ice cubes, no patting and sifting — this is it. And these are all the things I’m sure you love anyway — so just add them to your pie. The raisins add a sweetness and stickiness that just brings the whole crust together. Just put them all into your food processor and pulse away.

Push the mixture into your pie shell… and you are ready.

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