PIE CRUSTS 2

Almond Sesame Pie Crust

1/3 c. almonds ½ c. whole wheat pastry flour
1/3 c. sesame seeds 1/3 c. soy flour
½ c. water ½ tsp. salt
½ c. barley flour
Blend almonds and seeds until fine. Add water and blend until smooth. Combine with
remaining ingredients and knead lightly until dough is not sticky. Roll very thin (1/16”).
Place in pie pan and prick with fork. Bake at 375 degrees until golden brown. Fill with
no bake pie filling. Or, leave unbaked and bake with filling.

Barley Pie Crust

¾ c. barley or rice flour 1/3 tsp. salt
1/3 c. almond or cashew butter ¼ c. water
Mix first 3 ingredients thoroughly. Add water and mix well. Form into a ball and roll
between 2 layers of plastic wrap. Place in an ungreased pie plate. Prick with a fork and
bake at 350 degrees until lightly brown. Or, bake with filling. Suitable for both sweet
and savory fillings.

Extra Tender Pie Crust

¼ c. oil 1 c. whole wheat pastry flour
½ c. water 1 ½ c. oat flour (blend oats to make flour)
¼ c. liquid lecithin ½ tsp. salt
Stir together flours and salt in a mixing bowl. Blend oil, water and lecithin until forms a
solid chunk and will not blend any more. Pour wet ingredients into dry and mix with
wooden spoon and then hands, kneading lightly. Divide dough into 2 parts and roll each
part into a ball. To roll out dough, lightly moisten a counter top. Place a piece of plastic
wrap over the area. Put one ball of dough onto plastic and cover with another piece of
plastic wrap. Roll out dough between plastic. Spray pie pan with PAM and flip dough
sheet onto pan. Prick bottom with a fork. Fill crust. Repeat rolling procedure for top
crust. Place over top of filling. Trim edges even with pie plate and press together with
a fork or trim longer and roll together and flute. For a pre-baked pie shell bake at 350F
for about 20-25 minutes.
Yield: 1 - 9” double pie crust
Variation: Replace oat flour with a mix of equal parts wheat germ and wheat bran.