Turn Off the Oven! Raw, Vegan, Gluten-Free Pie Crust

I wish I could say I love the holidays, but with my busy life, each year it seems I’m busier than the year before. What a challenge to figure out how to get all those extra things on my to-do list done.  Yes, the kitchen is a wonderful place, but I do want to get out and get a little fresh air, so any way to save food prep time without sacrificing health or taste makes me happy.

This crust makes me happy. It is soft like cookie dough, but really tastes good with apples, pumpkin, berries, whipped pies…. It work as long as you’re not expecting dry and flakey. And it has got to be the easiest, quickest pie crust on earth. Plus, it’s pretty good for you too!

Raw Pie Crust
1 cup walnuts
10 Medjool dates
1 tsp vanilla
1 tbs cinnamon (optional, but really good if you’re making pumpkin or apple pie)

Place all ingredients in food processor with the bottom blade.  Blend until smooth and “doughy”.  Spread crust evenly in pie plate and fill with your favorite pie filling.