This staple, no-roll piecrust can be assembled in minutes.
1 1/2 cups regular rolled oats (not quick cooking) ground to a fine meal in a food processor
1/2 cup sprouted spelt flour or whole wheat pastry flour
Pinch of salt
1/4 cup canola oil
1/4 cup light agave nectar
1/4 cup water
Lightly oil a 9-inch pie pan. Mix the oats, flour and salt in a bowl. In a separate bowl, mix the canola oil, agave nectar and water. Add the oil mixture to the flour mixture and stir to combine. Form a dough and let it rest for 10 minutes.
Press the dough into the prepared pie pan. Flute the edges of the piecrust by pinching the dough together with two fingers.
To prebake the piecrust, preheat the oven to 325 degrees Fahrenheit. Bake for 20 to 25 minutes, until golden. Makes one 9-inch piecrust.
For a couple of fabulous pie filling recipes, see our November/December 2011 issue.
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