It is April and I am dreaming of pumpkin. Pumpkin Pie to be precise. Crazy I know, but those orange balls are more than mere jack-o-lanterns to me. I always freeze as much as I possibly can to enjoy year round. When I was enjoying the last of my Easter Pie the other day I realized this crust would be amazing for a pumpkin pie, sweet or savory.
This simple recipe makes a sweet butter pastry crust that lends itself well to savory dishes as well as desserts.
- 3 cups Almond Flour
- 2/3 cups Brown Rice Flour
- 2/3 cups Arrowroot
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup Earth Balance or butter
- 2 large eggs
You can use a food processor - but this is my way; in a bowl or on a marble slab, use you hands to combine the dry ingredients, slowly adding the butter and eggs. Form into a ball and chill for 1 hour to overnight.
This recipe will make 3 pie shells. When making Pizza Rustica I use the remaining amount to make simple cookies, by blending shaved mission figs into the dough. The cookies will last for up to one month in a tightly sealed container.
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Photo Credit: Julie T Cecchini