Pie crust
From Philosophical Vegan Wiki
Difficulty: 2/5
Preparation and cooking time: 10 minutes
Serving: 1 pie
Cost: $2.00
| [Collapse]Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 1464 (calories in whole recipe: 1464) | |||||
| Proteins | 97% | 54.6g | Protein: lysine | 76% | 1.5g |
| Protein: methionine | 74% | 0.6g | |||
| Protein: isoleucine | 106% | 1.8g | |||
| Carbohydrates | 113% | 147.0g | Fibers | 91% | 34.7g |
| Net carbs | n/a | 112.3g | |||
| Sugars | n/a | 7.7g | |||
| Fats | 130% | 84.5g | Omega-3 | 7% | 0.1g |
| Omega-6 | 122% | 20.8g | |||
| Saturated fats | n/a | 0.0g | |||
| Vitamin B1 | 92% | 1.1mg | Vitamin B2 | 129% | 1.7mg |
| Vitamin B3 | 84% | 13.5mg | Vitamin B5 | 31% | 1.6mg |
| Vitamin B6 | 65% | 0.8mg | Folate | 35% | 143.8μg |
| Vitamin A | 0% | 1.0μg | Vitamin C | 0% | 0.0mg |
| Vitamin E | 264% | 39.7mg | Vitamin K | 2% | 3.1μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 44% | 448.9mg | Copper | 253% | 2.3mg |
| Iron | 145% | 11.6mg | Magnesium | 160% | 642.3mg |
| Manganese | 425% | 9.8mg | Phosphorus | 189% | 1327.5mg |
| Potassium | 37% | 1762.8mg | Selenium | 190% | 104.6μg |
| Zinc | 81% | 9.0mg | Sodium to taste | ||
Ingredients:
- 160g almond flour
- 160g whole-wheat flour
- 1/2 tsp salt
- Pinch of turmeric (for colour)
- 5 to 7 tbsp water
Instructions:
- In a large bowl, mix together all the pie ingredients except the water. Make sure the salt is evenly distributed.
- Put in 4 tablespoons of water. Work into the flour with a wooden spoon. Slowly add a fifth tablespoon of water into the crust. If the dough does not hold itself together, slowly add another tablespoon of water until you can squeeze it and form a ball.
- On a cutting board lined with parchment paper, slowly turn the ball of dough into a flat disc. Use a rolling pin to thin out the crust and to get a flat crust that is bigger than a regular 9-inch pie plate. If the dough sticks to the rolling spin, lightly sprinkle some flour on the crust.
- Carefully flip the crust by using the parchment paper. Gently press the crust into the rims of the pie plate, but do not stretch it. Trim off any excess crust, which can be set aside to decorate the pie later on. Poke a few holes at the bottom of the pie so as to avoid bubbles when baking.
