Easy WFPB Pie Crust
Ingredients
- 3 Cups Oat Flour
- 1 Teaspoon Salt
- 6 Tablespoons Nut Butter
- ¼ Cup Maple Syrup
- ½ Cup + 2 Tablespoons Water
Instructions
- In a large bowl whisk together the oat flour and salt.
- Add the nut butter and maple syrup and use a fork to incorporate.
- Add the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter. Divide the dough in half.
- To roll out, place the dough between two sheets of parchment paper and roll to approximately 12" wide. Repeat with the other half of the dough.
- Proceed with the pie per your recipe’s instructions. For use in the base of the pie, arrange in the pie pan and ALWAYS par-bake at 350°F for 10-12 minutes. Blind baking with pie weights is not necessary. For a galette, there is no need to par bake.
Notes
**This recipe yields two pie crusts for use in a 9" deep dish pie or a 9.5" regular pie dish.
Blind/Par Baking
For use in the base of the pie, arrange in the pie pan and ALWAYS par-bake 350°F for 10-12 minutes. Blind baking with pie weights is not necessary. For a galette, there is no need to par bake.Nutrition
Calories: 282kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 303mg | Potassium: 257mg | Fiber: 3g | Sugar: 6g | Calcium: 42mg | Iron: 2mg