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 Rawtarian

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!!)

Recipe Photos

Nutrition Facts

Nutritional score: 67 out of 100
  • 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

NameAmount% 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 %
Source: The Rawtarian, USDA

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Comments and Reviews

All

13 votes
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I just made this and the chocolate pudding and am eating them together as I type. They are divine. I love your site. YUUUUMMMMMM!

13 votes
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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!

11 votes
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Don't think the pics worked - you could try uploading in the forum http://www.therawtarian.com/community

I'd love to see them.

16 votes
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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!

16 votes
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My pleasure Jenna. Sounds like a great way to start the day :)

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I tried it!! It's AMAAAAZING!!! It's really really yummy!! I filled it with chocolate avocado pudding. It was great!

18 votes
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Haha awesome. I'm so glad you liked it :)

15 votes
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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!

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I love crumbles too. So quick and easy!

I love the visual of a glass container of blueberries :) pretty

12 votes
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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)

21 votes
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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

18 votes
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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.

17 votes
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Ummm recipe for vegan coconut cream pie filling please!  :)

18 votes
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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!

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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.

17 votes
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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.

14 votes
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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.

21 votes
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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

16 votes
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Hi Sharone, I think you might be talking about a different recipe?

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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

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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

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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

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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!

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thank you laura-jane :))

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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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