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!

Ingredients

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

Method

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.)