This crust can also be used to make the pumpkin pie recipe in my book -- the only difference is that for pumpkin pie -- you will add the filling BEFORE cooking the crust. (and you should also oil the pie pan with about 1 tsp of canola or olive oil)
Fat Free Pie Crust:
(update-- I have found that when I DON'T use the entire amount of apple date fat substitute called for in this recipe -- but only use the bare minimum to make the flour mixture sort of crumbly and barely able to stay together when mushed, that I get a MUCH better pie crust. It is more crumbly and less stiff. However this will make it harder to create a nice lip, and pricking holes will be nearly impossible -- but then not necessary)
- 1 1/4 cups sorghum flour
- 1/4 cup brown rice flour
- 2 TBS finely ground golden flax seeds
- 1/2 tsp salt
- 1 tsp xanthan gum (this is optional-helps crust stay together better)
- 3/4 cup apple-date fat substitute (see recipe below)
- Preheat the oven to 350 degrees.
- Combine the first five ingredients in a medium sized bowl and mix well with a wire wisk.
- Add the apple-date fat substitute and use a fork to mash and mix it into the flours, until the mixture is mostly very small little lumps.
- Transfer the mixture to a glass pie pan and using a piece of parchment paper about 4" x 5" between your fingers and the pie dough, press the dough into the pan. Keep moving the paper around to allow you to press whereever needed and not have the dough stick to your fingers. Make a nice slightly thicker edge at the top and give it a nice flat lip.
- Use a fork to prick little holes (hundreds) over the entire surface of the crust -- bottoms and sides. Then place the crust into the oven. Bake for 11 minutes -- remove it before it turns brown and it will not stick to the pan -- even though no oil was used.
- Allow it to cool before adding the chocolate filling.
If you are making this crust to use with Pumpkin pie -- which must cook for an hour -- then you should oil the pan with 1 tsp of canola oil BEFORE adding the dough or carefully cut and lay in pieces of parchment paper before adding the dough.)
Apple-Date Fat Substitute
- 5 medium sized apples washed and core removed (peel if not organic)
- 10 whole dates, pits and hard end piece removed.
- 1 tsp vanilla extract1/4 tsp liquid stevia extract
- Place all ingredients into blender or food processor and process until TOTALLY smooth and creamy. (Scrape down sides if necessary and blend again.)
- Store extra in glass jar in refrigerator -- keeps at least one week.
Chocolate Pie Filling
- 1/4 cup water
- 4 tsp Eden agar flakes
- two 12.3 oz boxes of Mori Nu Firm "Lite" Silken Tofu
- 3/4 cup Rapunzel organic/fair trade 100% Cocoa Powder
- 1/2 cup organic/fair trade sugar
- 1/4 cup maple syrup
- 10 oz jar blackberry fruit preserves
- 5 tsp gluten-free vanilla extract
- 1/8 tsp gluten-free hazelnut extract
- 1/4 tsp salt
- Place the water into a small sauce pan and sprinkle the agar flakes over the top. Alow the flakes to just sit there while you do the next step.
- Place all the remaining ingredients into a large blender (Vitamix) or food processor. (It must be able to hold just over 5 cups.) Process very well -- until very smooth and creamy.
- Bring the water and agar mixture to a boil over a medium heat -- stir frequently and watch it closely. It will get kind of jelly-like. After about 3-5 minutes when it is good and thick, add it to the rest of the pie filling and quickly blend it all together on high one last time -- then immediately transfer the filling to the cooled pie shell. Allow the pie to chill for several hours or overnight before serving.
Serves 12. (This pie is VERY rich and filling. Servings should be small.) Each serving has about 200 calories and less then 1.5 grams of fat.