Terra Americana

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.

If you like this try:

• Our gluten free version of David Ogonowski's Chocolate Dough

• Mini Quiches

• Grunting Blueberries a Cape Breton Favorite

• Orange-Walnut Butter Cookies

Photo Credit: Julie T Cecchini