Vegan pie crust that’s free of gluten and refined sugar? You bet. The best part? It’s oh so delicious.
With the natural sweetness of dates (or dried apricots, if you’re feeling adventurous), this vegan, gluten-free pie crust is so nutty and luxurious you’ll use it for every pie you make going forward. It marries well with cream custards, loose fruit fillings, and berries piled as high as the eye can see. You can use any tree nuts you like, bearing textures in mind. Taste. Adjust. Savor. Enjoy!
- 1 cup 140 g raw cashews
- 1 cup 125 g raw almonds
- ⅔ cup 80 g raw walnuts
- 1⅓ cups 150-200 g pitted dates
- Pulse the nuts together in a food processor until mealy in texture.
- With the food processor still running on low, add the dates little by little until the mixture comes together like a rough dough. (You may not need to use all the dates.)
- Turn out the dough and press into the base and sides of an 8"-wide pie dish, smoothing the base flat with the back of a damp tablespoon. Cover and chill until needed.