Pecan Pie Crust

Serves: 5
Total Calories: 167
Yield: 9 inch crust


3/4 cup whole wheat pastry flour
3/4 cup oat flour
1/2 cup pecans
1/4 cup coconut oil
3 tablespoons water


1. Place the whole wheat flour, oat flour, and pecans in a food processor, and blend until the nuts are finely ground. Slowly add the oil, while continuing to blend.
2. Transfer the mixture to a 9-inch pie pan. Gradually mix in enough water with a fork to make a dough that holds together.
3. Using your hands, press the dough evenly against the sides and the bottom of the pan.
4. 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 350°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: 167
Calories from Fat: 72

This Pecan Pie Crust recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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