The Easiest 3-Ingredient Pie Crust You’ll Ever Make
Tired of complicated, crumbly pie crusts? Say hello to your new go-to! This incredibly simple, no-bake crust uses just three wholesome ingredients: almonds, dates, and coconut. It’s naturally sweet, packed with nutty flavor, and creates the perfect gluten-free and vegan base for everything from a zesty raw lime pie to a decadent chocolate tart. Plus, it’s a fantastic source of vitamin E. Let’s get blending!
Ingredients
• Makes one 8- or 9-inch / 20 or 23 cm pie crust
• 1 cup / 250 mL almonds
• 1/2 cup / 125 mL pitted Medjool dates
• 1/2 cup / 125 mL shredded, dried unsweetened coconut
Instructions
1. In a food processor, pulse the almonds until they form a fine meal. Be careful not to over-process into almond butter.2. Remove 1 tablespoon / 15 mL of the almond meal and set it aside for later.3. Add the pitted dates and shredded coconut to the food processor with the remaining almond meal. Process until the mixture is sticky and clumps together, often forming a ball on the side of the processor.4. Lightly dust the bottom of your pie pan with the reserved almond meal to prevent sticking.5. Press the dough mixture firmly and evenly into the bottom and up the sides of the pan.6. Place the crust in the freezer to firm up for at least 15 minutes while you prepare your pie filling.
Nutritional Information
• Nutritional SnapshotPer serving (1/8 of recipe):Calories: 174Protein: 5 gFat: 13 gCarbohydrates: 14 gFiber: 4 gVitamin E: 5 mgPercentage of calories: 10% protein, 61% fat, 29% carbohydrate.
Pro Tips
• If your dates feel dry, soak them in hot water for 10 minutes, then drain thoroughly before using. This helps the crust mixture bind together perfectly.
• Use the flat bottom of a measuring cup or glass to press the crust firmly and evenly into the pie pan for a compact, professional-looking base.
• For an extra flavor dimension, add a pinch of sea salt or a 1/4 teaspoon of cinnamon to the food processor along with the other .
FAQ
Q: Can I use a different nut instead of almonds
A: Absolutely! Walnuts or pecans are excellent substitutes for almonds and will create a delicious, rich flavor. You can swap them in using the same 1-cup measurement. For a nut-free vegetarian option, try using raw sunflower seeds or pumpkin seeds.
Q: Is this pie crust a good source of plant-based protein
A: Yes, for a dessert base, it offers a good amount of plant-based protein. Each serving contains about 5 grams of protein, primarily from the almonds. It’s a much more nutrient-dense and protein-rich alternative to traditional flour-and-butter crusts.
Q: What if I don’t have Medjool dates
A: No problem. You can use other soft, pitted dates like Deglet Noor. Since they are often smaller and drier than Medjool dates, you may need to use a few more (about 3/4 cup) and be sure to soak them in hot water for 10-15 minutes to soften them before processing.
Q: How should I store this vegetarian pie crust
A: This crust stores beautifully. You can prepare it ahead of time and keep it tightly covered in the freezer for up to 3 months. You can also store the unfilled crust in the refrigerator for up to 5 days before adding your filling.
