Here’s a staple no-roll piecrust that’s assembled in minutes.
Recipe information
Yield
makes one 9-inch crust
Ingredients
1 1/2 cups regular rolled oats (not quick cooking) ground to a fine meal in a food processor
1/2 cup sprouted spelt flour or whole wheat pastry flour
Pinch of salt
1/4 cup canola oil
1/4 cup light agave nectar
1/4 cup water
Preparation
Step 1
Lightly oil a 9-inch pie pan with canola oil spray. Mix the oats, flour, and salt in a bowl. In a separate bowl, mix the canola oil, agave nectar, and water. Add the oil mixture to the flour mixture and stir to combine. Form a dough and let rest for 10 minutes.
Step 2
Press the dough into the prepared pie pan. Flute the edges of the piecrust by pinching the dough together with 2 fingers.
Step 3
To prebake the piecrust, preheat the oven to 325°F. Bake for 20 to 25 minutes, until golden.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
