Pumpkin Pie Crust
Prep time: 
Cook time: 
Total time: 
Serves: 1 8" crust
 
Ingredients
  • 1¼ cups rolled oats
  • ½ cup pecan halves (2 ounces)
  • ½ teaspoon cinnamon
  • 5 Medjool dates (2½ ounces)
  • 1½ tablespoons non-dairy milk
Instructions
  1. Preheat oven to 375 degrees with rack in the middle position. Place the oats, pecans and cinnamon in a food processor and blend until ground, about 30 to 40 seconds. This should be pretty finely ground but don't worry if it's not as fine as packaged flour. A little texture is okay (see photos below).
  2. Add the chopped dates and blend for about 1 minute, until the mixture starts to clump slightly. Add the non-dairy milk, and blend until the mixture balls up like dough (this will happen quickly).
  3. You could press the dough into the pie pan with your fingers, which may take a little longer, or you can roll it out with a rolling pin. I like to roll it out: place the dough on a flat surface (you do not need to chill it). I like to use a flexible cutting board for this because it makes it easier to transfer the rolled out crust to the pie pan. You can also use a big piece of parchment paper under the dough. You don't really need to flour the surface before rolling out the dough, but you can if you like.
  4. Place the ball of dough into the center of the cutting board and roll out from the center, turning the board each time to roll away from you. Roll out until the dough is about an eighth of an inch thick, pretty much as thin as you can get it without it breaking and making it difficult to handle. Roll out into a circle that is slightly bigger that the pie pan (to account for the sloped edges of the pan). You can also place a piece of parchment paper on top of the dough while you're rolling it out. If the circle is irregular, just borrow a piece from another area and press it in. This dough is pretty forgiving and you can easily add patches as needed.
  5. After rolling out the dough. turn the rolled out crust over and gently place it over a standard size pie pan (8-inch; not a deep dish), peeling off the parchment paper or flexible cutting board (that was under the dough); a tapered spatula can also be helpful in easing the dough off the cutting board. Ease the crust into the contours of the pie pan gently. Lightly press it into place. Trim any edges, and do a decorative edge if you like; just don't wrap the crust over the edge since this will make it harder to cut after it's cooked. You do not need to poke it with a knife or weight it down.
  6. Place the pie pan on a metal cookie sheet or pizza pan (this helps the bottom of the crust cook better), and then place a piece of aluminum foil over the entire crust, just slightly tucking down the corners. Bake for 10 minutes. Remove and set aside to cool.
Recipe by Straight Up Food at http://www.straightupfood.com/blog/2013/11/22/pumpkin-pie/