Vegan pie crust seems like a tough one. Shoot, regular pie crust feels like it takes forever to make. I bet vegan pie crust is worse! Well, I’ve got some news for ya…it’s not! 
Last year, I ended up buying a couple of pie crusts just because the idea of making so many crusts was daunting. This year, I researched different “easy” pie crusts, but I wasn’t sold on the ingredients. I’m trying to eat healthier to lose this baby weight, so my diet consists of lots of fruits, veggies, and nuts.
This vegan pie crust takes all of 5 minutes to make and is ready to go the very second it’s pressed into the pan.
It doesn’t need to be cooked, but you can bake it in the oven if your pie requires it. I made a pie that required freezing with this particular crust and it held it’s flavor and…just, overall yumminess I guess. I’m using pretty technical terms here.
You start with 18 dates, though if you want your pie crust to go a little further up the sides, I’d toss a couple more dates in there. Pulse the dates in your blender but don’t blend them. Then add 1/4 cup of walnuts and 1/4 cup pecans to the mixture. Pulse this all together until you see the dates are in “rice-like” form. You don’t want to over blend it because then the dates will lose some of their moisture. Press the mixture down into a pie pan. Then you’re ready to go!
You could really use any combination of nuts – almonds, pecans, walnuts, macadamia, cashew. I used a blend of two nuts because I like how the pecan and walnut have two very different textures. I’ve also done this crust with JUST walnuts and it was delicious.
This is the perfect blend of sweet and nutty…kind of like me I guess? 🙂 