Serves: 5
Total Calories: 131
Yield: 9 inch single crust

3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup finely shredded unsweetened coconut
1/4 cup coconut oil
3 tablespoons water

1. Place the flour, oats, and coconut in a 9-inch pie pan, and mix well with a fork. Slowly add the oil and mix until well blended. Gradually stir in enough water to make a dough that holds together.
2. Using your hands, press the dough evenly against the sides and the bottom of the pan. 3
3. Fill and bake according to the recipe directions.*
* If prebaking this crust without filling, after placing the dough in the pan, generously poke holes in it with a fork. Bake at 375°F for 15 to 20 minutes or until crisp and golden brown.

For a Change . . .
* For a wheat-free crust, delete the whole wheat pastry flour and increase the oat flour to 1 1/2 cups.
* For a flavorful change, add 2 teaspoons cinnamon to the dough.

Nutritional Facts:

Serves: 5
Total Calories: 131
Calories from Fat: 43

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust