It's incredibly versatile! I actually used this recipe for Ginger Bread Cookies as well. AND ONLY 3 INGREDIENTS!
Perfect Pie Crust
(GAPS/Paleo/Gluten Free/Egg Free)
Makes 2 Pie Crusts
1 Cup Cored Dates (Compact and Level)
1 Cup Soaked Raw Pecans
2 Cups Soaked Raw Cashews
1 1/2 Cups Boiling Water (For Soaking Dates)
1/3 Cup Coconut Oil (For Rolling Out Crust)
What you will need:
Blender (I Use Kitchen Aid Professional)
Non Porous Surface (I'm Using)
Pie Pan or Pie Dish
Really Clean Hands!!
Measure 1 cup of dates and add them to 1 1/2 cups of boiling water. Let soak for 10 minutes. In the mean time put the pecans and cashews in the blender. I like to use the ice crusher setting with my blender for nut butters. Use whatever setting works best for your blender to make nut butter Squeeze all liquid from dates and add them to nut butter. Then blend until completely mixed and oils begin to separate from the nut butter.
When finished blending dump mixture into a bowl (it should plop right out of the blender with no problem,) begin squeezing out all the oils.
Set Oven at 350'
After you get a majority of the oil out of the dough, cover your solid surface and rolling pin with the coconut oil. Separate the dough into two separate balls and begin to roll out the first pie. Roll crust onto rolling pin and place in pan. Repeat or freeze extra dough.
Cure the crust by poking several holes on the bottom and sides of pie crust and bake for 10 minutes. Let cool, and then it's ready for your pie filling!
NEWBIE TIP: To prevent the crust from darkening too much cover edges with tin foil.
This Post is a part of: Waste Not Want Not on Poor and Gluten Free, Gluten Free Wednesday on Gluten Free Homemaker, Real Foods Wednesday on Kelly the Kitchen Kop Homestead Barn Hop on The Prairie Homestead, Tasty Traditions on My Cultured Palate