I struggled with a name for this thing. It was one of those recipe ideas that came to me while I was standing in front of my pantry hoping something would jump out and say make me. Continue reading
I have another holiday edition of DIY Wednesday for you guys today. Pie is eaten all year round, but I think that it’s most special around the holidays. From pumpkin to pecan to sweet potato pie, there are some pretty delicious options.
Pies are a little difficult though if you have to stay away from gluten. The store bought versions can taste a little (ok, a lot) like cardboard plus they are pretty expensive compared to the regular pie crusts. Homemade gluten-free pie crusts are better, but can sometimes call for ingredients that you might not usually have on hand.
I made this simple one with a pie that my mom made for Thanksgiving. It was a crustless pumpkin pie and while it was really good, it needed some type of crust. The beauty of this crust is that you can use it raw or cooked so if you have a tart or treat that you don’t need to bake but still want a crust, you can use this. It also holds up to baking and adds a nice sweet flavor to any pie.
If you’re looking for a quick crust for your baked goods, try this gluten-free pie crust!
Gluten-Free Pie Crust
- 10 Medjool dates, soaked in water if needed
- 1/3 cup almond flour
- 1/2 cup pumpkin seeds
- 1/3 cup chopped walnuts
- 1 tsp cinnamon
- 1/2 tsp sea salt
- If your dates aren’t, soak them in some hot water for 10 to 15 minutes. Drain (save the water) and slice them in half removing the pits.
- Pulse the dates in a food processor or blender for a few minutes until they come together in one ball
- Add the rest of the ingredients to the processor and pulse until everything comes together. If it is too dry add a tablespoon or two of the date soaking water. If it’s too wet add a little more almond flour or pumpkin seeds/walnuts.
- Place the date mixture into the fridge to cool for at least an hour. This makes it easier to handle when you put it into your pie tin.
- Once the date mixture is cool, grease your pie tin well. Then, press the date mixture into the bottom of the tin and up the sides. Make sure there are no bare spots.
You can keep it in your fridge if you will be using it later that day, in the freezer if you are going to use it later in the week (just let it thaw a bit before you use it), or pour in your filling and use it right away!
What is your favorite kind of pie to make/eat this time of year?