How to Make a Raw Flakey Pie Crust

Raw Food Recipe Flakey Pie Crust

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.

Recipe

Raw Food Recipe Flakey Pie Crust

Serves 4

Pie tin size: 8″ to 9″

Wet

  • 75g ( ½ cup ) cashews, soaked 1 hr and rinsed
  • 100g ( 3.5 oz ) water
  • 75g ( ¼ cup ) honey, runny and clear
  • 15g ( ⅛ cup ) cold pressed sesame or nut oil
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • ½ teaspoon salt

 

Wet

  • 15g ( ¼ cup ) psyllium husk
  • Fresh Rosemary
  • Fresh Thyme

Dry  

  • 45g ( ⅓ cup ) oat flour + more for rolling
  • 60g ( ½ cup ) ground almonds
  • 25g ( 1 ½ tbsp ) coconut flour

Method

Raw Recipe Flakey Pie Crust
  1. Blend the first set of wet ingredients until smooth. Add the psyllium and blend again.
  2. Add in the fresh herbs and blend for a few seconds to incorporate.
  3. 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.
  4. Form the mix into a ball and allow to rest 5 minutes to firm up.
  5. Roll the dough out between two pieces of nonstick paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness.
  6. Line the tart tin with two strips of greaseproof paper.
  7. Place the round of dough inside the tin, press down gently and remove the excess around the rim.
  8. Place on a mesh dehydrator tray and dry for 6-8 hours at 115 F, release from the tin and remove the paper.
  9. Dry further 4-6 hours or until crisp.

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30 Comments

  1. Bosha
    Reply
    Posted

    incredible but true !!!
    I’m amazed to see such a result for a Crude Pastry Crust, and it does not surprise me that you’re the one who developed this recipe.
    When I discovered your site, there were only some recipes …
    Today, it is a real success, and I follow very happy for you. Because you work a lot to make us happy.
    This pastry that I made with joy, and a success, crispy and tasty and succulent … Thank you

  2. Lorna Morrison
    Reply
    Posted

    This is a game changer, Russell. I’ve been baking a gluten free flatbread for a while. I’m thinking this would be a grat substitute. Got to get experimenting. Thanks so much!

  3. daniela petrovici
    Reply
    Posted

    thank you for this great receipe! I am thinking of filling with mushrooms and raw cheese and some dill…. mmmh!

  4. Holisticgal
    Reply
    Posted

    Beautiful, Russell. In your recipes such as this, can you please provide substitutions for the common allergen ingredients? Ours are to oats, coconut, and cashews. I always benefit so much from the comment sections where you respond to readers, however it would be lovely if these common item subs could be included in the base recipes.

    (As an aside, I always find it helpful too when recipes indicate at the very onset the time involved, servings (pie crust size?), and whether a dehydrator or any special tools are involved. Thank you.

    Love your work, you are amazing! Hello from Sunny California. ?

    • Russell
      Reply
      Posted

      Hey, thanks for stopping by and for your requests 🙂

      It seems everyone has their own allergens, so I think it would be overly confusing if I try and give substitutions for all of the possible variations.

      In your case, you could try almonds instead of cashews, almond flour instead of coconut flour and tigernut flour instead of oat.

      I’ve added the serving size and pie tin size to the recipe.

  5. Christine Eveleigh
    Reply
    Posted

    I would like to know if I can use the oven to dehydrate the pastry. If so, for how long and at what temperature? It is such a great recipe I hope I can make use of it.

    • Russell
      Reply
      Posted

      Every oven is different, but if you can go to 115F with your oven, that will work, you’ll just have to keep an eye on it, as the way an oven uses air (depending on the oven) is different from a dehydrator.

  6. Brandy
    Reply
    Posted

    Can’t wait to try this on a savory recipe. Wondering what to substitute for a sweet pie crust but I have some ideas. Thanks for this.

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