Recipe Directions

Soak teff or sorghum flour in just enough water to moisten – this is to release the starches in the flour and to allow for maximum nutritional assimilation – you want this to be wet, but not pourable. The idea is jsut to moisten it enough to allow it to soak.

The next day, in your food processor, grind the mac nuts and salt until you form a nut butter. This took me 7 minutes in the FP. Be careful about the temperature if you have a less expensive FP.

Add the flour paste and blend – this should come together like play dough. If it is crumbly, add some water. If it is too wet, you’ll need to add some flour.

Roll out between plastic wrap to a thickness of 1/8 inch thick. Put into a pie dish or several small pie dishes.

Dehydrate at 115 degrees for at least 8 hours, or until crust is crisp. I like to dehydrate it about twelve hours.

Fill and eat.

Poemomm's Thoughts

By poemomm

This pie crust pairs well with ‘cream’ and ‘custard’ pies. You’ll want to start this crust about a day and a half before you fill it, because the grains need time to soak, and the crust needs to dehydrate to ‘crisp’ it.

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I am actually allergic to most nuts including macadamia nuts. Is there an alternative for this that you could recommend?

Thanks in advance..

Jason Del Giudice

Electronic Cigarettes Expert

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I am so going to try this one. With the pumpkin pie filling :)

I'm really curious about Bob's Red Mill and raw flours, though. After reading your comment about them I Googled and went onto their website but didn't see a peep about any of their flours being raw. Did they confirm this for you or has your digestive experience confirmed it for you? I've always wanted to try teff (I loved injera while cooked) and I'm excited that I might be able to use it raw. Any info you have on that would be rad. Thanks!

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is there any way to make the crust without a dehydrater? i don't have one and i really want to try it. do you think freezing it would work?

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This crust works perfect with poemomm's pumpkin pie! It is a wonderful compliment! This has just become my favorite dessert, something that I can eat everyday!

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Yay! My bag of Teff Flour sitting in the pantry can be put to use now! Thanks!

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Hey there poemomm, I don't digest any grain well but am wondering about this sorghum/teff thing. I have had really bad luck with buckwheat, oats, wheat berries, etc, but I am interested in trying teff and sorghum. My question is, have you found these grains more digestible? I have never tried them. And do they need to be sprouted? I know you can't sprout a grain once it's ground into flour, but I am wondering what your opinion is. Thanks and happy autumn!

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Wow! This looks amazing.

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It's really a dead ringer - cooked hubby complained that I gave the kids the 'last of the pumpkin pie' this morning for breakfast.

Kendra - I'm gluten intolerant, so nothing I make will ever contain gluten. Love the screenname, btw!

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Once again, thank you for such wonderful, detailed instructions on how to make your recipes...and for helpful information...I have to avoid gluten and am ECSTATIC that you have posted a gluten-free pie crust that's raw too... HALLELUJAH!!! Now, I don't have to sneak a piece of my mom's pumpkin or sweet potato pie (and suffer the consequences later). I can bring one of my own pies to thanksgiving dinner...WHOOPEE!!! WTI (Will Try It)!

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Yes, yes, this is absolutely lovely, thank you for sharing so many wonderful things!!

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Thanks, poemomm. I thought it looked like pumpkin pie. Will try this fall sometime!

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I filled it with pumpkin pie filling (on my profile). Ivory teff and sorghum are raw, gluten free, highly nutritious, and easily digestible grains (available raw and preground from Bob's Red Mill). You can also buy the teff directly from The Teff Company. They practice sustainable agriculture and are really great people.

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Wow! But what is sorghum flour and ivory teff? What did you fill it with in the picture? Thanks.

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