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Surprising Eggless Vegetarian Pie Crust

"Explore the Vegetarian Chef in YOU!"

Your Vegetarian Kitchen’s Surprising Eggless Vegetarian Pie Crust is a unique use of a blend of unusual flours for a flaky and satisfying
framework for whatever pie filling you are planning on.


  • ½ Cup each Millet and Oat Flours
  • 1 Cup Unbleached White Wheat, Sorghum or Spelt Flour
  • 1 tsp Sea Salt
  • 2½ Tbs. Toasted Tahini
  • 1¼ Cups of Butter
  • ¾ Cup less 2½ Tbs. Spring or RO water well iced.

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In a large bowl, mix the flours and sea salt, cut in the butter. Mix the Tahini and water together; adding to the flour a bit at a time and gathering together with a fork form a ball. Press into the bottom and sides of a pie plate fluting the edges with your fingers. Or, chill for an hour and roll out. Pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve pie beans putting them into a jar for future use.* Fill with your desired filling and proceed as the recipe dictates.

I keep a jar of designated pie beans for this purpose; however, using them does not prevent you from putting them into a soup or stew. Should you elect to cook them at some future time they will be just as delicious as ever.

Recipes by Chef Bette

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