Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Monday, November 23, 2009

Pie Crust II

This is my second take on pie crust, and I think it's better. It's crispier without the egg yolk, I think, and yummier with more butter! One of my non-GAPS friends says she likes this better than regular pie crust. I don't concur, but I still like it!


1/2 cup ground sunflower seeds
1/2 cup ground pumpkin seeds
1/2 cup ground pecans or walnuts
4 Tbs. butter
1/4 tsp. salt
2 egg whites


Pulse all ingredients except egg whites in food processor until butter is blended through. Add egg whites a bit at a time and pulse through after each addition until mixture forms a ball. Chill for an hour or so.

Press dough into a 10 inch pie plate. Fill and bake according to directions for filling.

For a pre-cooked or raw filling, place in oven at 325 degrees Farenheit for 10-20 minutes until lightly browned. (The timing here is a ball-park estimate. I took it out when I smelled the pecans toasting.)

1 comment:

  1. I love that you used pumpkin and sunflower seeds. I will have to try that!



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