Raw pie crust recipe
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Prep Time
-
Total Time
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Shelf Life
4 days in fridge -
Yield
6 slices
Ingredients
- 1 cup dried unsweetened shredded coconut
- 1 cup dry walnuts (not soaked)
- 1/2 cup dates
- 1/4 teaspoon sea salt (do not omit!)
Recipe Directions
- 1. Place all raw pie crust ingredients in a food processor and blend until well processed but still slightly mealy/chunky.
- 2. Press down into your pie plate!
- 3. Fill with your desired filling and refrigerate for at least two hours to allow crust to firm up.
- 4. After refrigerating, garnish your delicious pie with your favorite berries and enjoy!
The Rawtarian's Thoughts
By The RawtarianRaw 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!!)
Nutrition Facts
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is a noteworthy source of Protein, Dietary Fiber, and Vitamin B6.
Amounts per 45 g (2 oz) suggested serving
Name | Amount | % Daily |
---|---|---|
Calories | 249 | 10 % |
Protein | 4 g | 7 % |
Fat | 21 g | 27 % |
Carbohydrates | 15 g | 4 % |
Dietary Fiber | 4 g | 14 % |
Sugars | 9 g | |
Calcium | 27 mg | 3 % |
Iron | 1.1 mg | 9 % |
Sodium | 102 mg | 4 % |
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Comments and Reviews
All
Toshia
May 12, 2012
I just made this and the chocolate pudding and am eating them together as I type. They are divine. I love your site. YUUUUMMMMMM!
Rachael
May 06, 2012
Yummmmm!! I made a blueberry coconut creme sauce to mix in with the fresh local blueberries (had to add a bit of hemp milk to make less thick, so that part wasn't raw...)
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I don't know if those pics will show up, but it was amazing and beautiful!...thanks!
The Rawtarian
May 06, 2012
Don't think the pics worked - you could try uploading in the forum http://www.therawtarian.com/community
I'd love to see them.
Jenna
Apr 25, 2012
I've been making a lot of your recipes over the last few weeks and loving every one of them! On a whim, I decided to make this pie crust as a breakfast food. I made some raw blueberry jam and put it between two slices of pie crust. Absolute breakfast heaven! Thank you so much for this recipe!
The Rawtarian
May 06, 2012
My pleasure Jenna. Sounds like a great way to start the day :)
Loving Raw Food
Apr 03, 2012
I tried it!! It's AMAAAAZING!!! It's really really yummy!! I filled it with chocolate avocado pudding. It was great!
The Rawtarian
Apr 05, 2012
Haha awesome. I'm so glad you liked it :)
Stephanie
Feb 13, 2012
Absolutely fantastic! I made this as a crumble topping and have been keeping it in the fridge this weekend along with a glass container of blueberries. It's so nice to grab some fruit, dash a bit of this on top, and feel like I'm having a grand dessert instead of a morning snack. I love it!
The Rawtarian
Feb 18, 2012
I love crumbles too. So quick and easy!
I love the visual of a glass container of blueberries :) pretty
Sarah
Feb 13, 2012
Made this crust late last night on an impulse and loved it :o)
I did a chocolate banana cream filling which was good but a bit too heavy. I'd love to try it again with coconut cream or lime filling.....
Have you ever dried dehydrating the crust? Just curious if that would help with the soggy factor.
I also thought that next time maybe I would press the crust into individual ramakins and store/freeze them to fill one at a time as needed.....a whole pie is just so much to get through Pre-sog :o)
The Rawtarian
Feb 18, 2012
Yes, I usually just store the crust and assemble individually so I like your ideas for avoiding sogginess
I have never tried dehydrating. I don't think it would help
Megan
Feb 09, 2012
I made this crust tonight with one substitution, I used almonds instead of walnuts. It's fantastic. I filled it with a vegan coconut cream pie filling and it is quite tasty.
The Rawtarian
Feb 09, 2012
Ummm recipe for vegan coconut cream pie filling please! :)
Andrea
Jan 25, 2012
This was exactly what I was looking for, thanks! This will be only my second raw dessert I have made thus far. I will try it with your cheesecake filling. Yum!
The Rawtarian
Jan 27, 2012
Sounds good! Crust might get a bit soggy though so be careful.
Also, you will definitely want to top that combo with fruit (sauce or fresh) because it's gonna be really rich.
Linda H
Dec 15, 2011
The other night I attended a Raw Food class and they served up a similar pie crust recipe, made with cashew flour. The filling is what I want to tell you about..it tasted just like pumpkin pie!! and there was NO pumpkin in it!
1 cup cashew flour
1/2 cup agave nectar
1/2 cup maple syrup
2/3 cup orange juice
2 tbl lemon juice
2 tsp vanilla extract
2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp ginger
pinch ground cloves
1/2 tsp salt
1 cup coconut oil, melted
Blend all ingrediants except coconut oil until smooth in the vita mix. Slowly add coconut oil and continue to blend until well combined,
Pour filling into prepared crust and refrigerate at least 4 hours before serving.
Makes 1 (9 inch) deep pie. I am going to make it into bars in a cake pan. it is very rich and very delicious!! This pie keeps especially well in the freezer. Transfer it to the refrigerator at least 3 hours before serving.
The Rawtarian
Jan 27, 2012
Hi Linda,
Thank you for this excellent recipe! I look forward to trying it some time soon. It sounds super rich and I'll bet it was deelish.
sharone
Jan 13, 2012
Hi , You mentioned the chestnut flour as part of the crust but then mentioned to blend all ingredients except the coconut oil . Is the chestnut flour in the filling . Thank you
The Rawtarian
Jan 27, 2012
Hi Sharone, I think you might be talking about a different recipe?
Jessica Skinner
Nov 20, 2011
I know this is kind of defeating the purpose, but can this crust be baked with pumpkin filling. I'm looking for a crust recipe that's gluten free and this just looked easy because I already have all the ingredients. Just curious if it would hold up if baked. Thoughts? Thanks!
JESS
The Rawtarian
Nov 22, 2011
Hi Jess, sorry I have no idea as I haven't tried any of these recipes in an oven!
If you try it let us know
Janet Lancaster
Oct 02, 2011
Hi Laura-Jane
Do you think this crust will work with strawberry rhubarb? I will be cooking the rhubarb so it won't be totally raw.
Thank you
The Rawtarian
Oct 03, 2011
Hi! It will get quite soggy if you store everything together. But if you're going to eat it right away it'll work okay. Or what I would do is store both separately, then when ready to eat cut a slice of pie crust, then top with your topping. Good luck!
Cricket
Aug 27, 2011
thank you laura-jane :))
Cricket
Aug 27, 2011
Laura-Jane, have you ever tried your coconut cream recipe with this pie crust? I am thinking about doing it and know it would have to all be eaten right away so it wouldn't get soggy but wonder how the combination would be.
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