Raw pie crust recipe
Posted in: Raw Pies and Crumbles
1. Place all raw pie crust ingredients in a food processor and blend until well processed but still slightly mealy/chunky. See the photo for an idea of the ideal texture. Notice how you can still see small flecks of dates? That's perfect.
2. Press down into your pie plate! Refrigerate before serving.
As I mention above, I like to refrain from topping this raw pie crust until it is ready to be eaten in order to avoid the soggy pie crust problem.
Top this delicious crust with your favorite berries or preferred filling and enjoy!
The Rawtarian's Thoughts
Raw pie crusts are an integral part of your raw recipe arsenal!
I just love this raw pie crust recipe. I mean, four ingredients and the taste of this raw pie crust is to
die live for! I wouldn't change a thing about this one. The flavors and measurements are perfect, IMO.
This raw pie crust recipe is my go-to, standby raw pie crust. I like this recipe even better than carob or cacoa crusts. I have heard some people call this recipe a "shortbread" recipe, and this one raw pie crust recipe does remind me of shortbread... that salty sweetness takes me back to my childhood!
It is so simple and you can whip it up in a flash with some pretty basic ingredients. It also presses down very easily into a pie plate.
This recipe makes enough for one pie crust. You can top this crust with anything you like. I prefer topping this raw pie crust with thawed rasberries and other wet berries. I often keep the crust on its own, and I don't top it until we're ready to eat it to avoid the crust getting soggy. (I hate soggy pie crusts!!)
Your raw recipe package has been sent to your email
Be sure to check your spam or bulk mail folders if you can't find your package. Enjoy your raw adventure!