This pie crust can be used for a pretty much any pie recipe. Get creative and chop and change what filling you put in the crust according to seasonal produce.
Lots of pears around – so mine got filled with pears.
2 cups soaked and dehydrated pecans
3/4 cup agave nectar
1/2 Tsp. cinnamon
1/2 Tsp. sea salt
1 Tsp. vanilla paste
Begin by grinding the pecans into a medium grind, crumble like. Add in the cinnamon, salt and vanilla paste and pulse. Slowly add in the agave nectar, pulse between additions. I found that my mixture very quickly got too wet. You want a doughy mixture that will easily press into an 8 inch pie dish. You don’t want it too running, so slowly add in the agave until you have the right consistency.
Press the mixture into pie dish. I like to sprinkle shredded coconut over the base of my dish before lining the dish with the crust – this helps the pie more easily come out when you are serving.
Once you have the pie dish lined, dehydrate for 12 hours at 115 degrees Fahrenheit. You could also freeze the crust an hour if you don’t have time or a dehydrator.
Recipe makes 1 pie crust.
Giving credit where credit is due…
This pie crust is inspired by Jenny Ross