Pie Crust Recipe

Taking a page from Ran's site, here's a great pie crust recipe I tried tonight that I found in this year's Slingshot organizer.

I used it as a base for his pumpkin pie recipe. It turned out really well- crunchy and tasty, and no need for expensive added fats like butter or coconut oil , since it's made of fatty nuts anyway.

Here's my modified version:
2 Cups mixed pecans and walnut
11 pitted dates
1/2 tsp vanilla extract
1/4 tsp cinammon powder
2.5 tbsp water

Finely chop pecans and walnuts in food processor
Add remaining ingredients, and continue to process until it's a moist, workable consistency (add more water if need be)
Spoon into pie pan and spread and flatten with your fingers
Bake 15-20 min if desired

We baked for near 40min before putting in the pie filling, so we had to take our pie out a little early to avoid a burnt crust. I imagine 15-20 minutes is good, or no pre-baking at all!

The we followed Ran's recipe the rest of the way. It's a great vegan (raw? if vanilla extract is) pie crust. It comes out nice and crusty.

Good luck!