How to Make a Raw Flakey Pie Crust

Raw flaky pie crust on a cooling rack

Make a few of these ahead of time and freeze them. So easy to fill with all kinds of delightful fillings (some of those coming up).

This is such a versatile and delicious raw pastry crust that can be made ahead of time, so you’re ready to go when you want to eat something really special.

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4.28 from 11 votes

How to Make a Raw Flakey Pie Crust

This is such a versatile and delicious raw pastry crust that can be made ahead of time, so you’re ready to go when you want to eat something really special.
Servings8

Nutrition (For one serving)

Calories: 214kcalCarbohydrates: 25gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 152mgPotassium: 143mgFiber: 8gSugar: 10gVitamin C: 1mgCalcium: 46mgIron: 1mg

Ingredients

Wet #1

  • 1/2 cup cashews soaked 1 hr and rinsed
  • 3.5 oz water
  • 1/4 cup honey runny and clear
  • 1/8 cup sesame oil or nut oil, cold pressed
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • ½ teaspoon salt

Wet #2

  • 1/4 cup psyllium husk
  • 1 tsp rosemary fresh
  • 1 tsp thyme fresh

Dry

  • 1/3 cup oat flour plus more for rolling
  • 1/2 cup ground almonds
  • 1 1/2 tbsp coconut flour

Instructions

Wet #1

  • Blend the first set of wet ingredients until smooth.

Wet #2

  • Add the psyllium and blend again until smooth.
  • Add in the fresh herbs and blend for a few seconds to incorporate, so there are still flecks of herb visible.

Dry

  • Mix the dry ingredients together in a mixing bowl. Add the contents of the blender and mix well with your hands until it comes together.
  • Form the mix into a ball and allow to rest 5 minutes to firm up.
  • Roll the dough out between two pieces of nonstick paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness.
  • Line the tart tin with two strips of greaseproof paper.
  • Place the round of dough inside the tin, press down gently and remove the excess around the rim.
  • Place on a mesh dehydrator tray and dry for 6-8 hours at 115 F, release from the tin and remove the paper.
  • Dry further 4-6 hours or until crisp.

Video

Rate This Recipe
4.28 from 11 votes
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Related: Psyllium: Benefits, Safety & Dosage

Russell James

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September 29th, 2018

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