May 01, 2011 at 1:58 PM
Ingredients:
- 1 cup whole wheat pastry (soft ) flour (250 mL) or 3/4 cup oat flour (finely sifted) (185 mL)
- 1 cup buckwheat flour (finely sifted) (250 mL)
- 2 tbsp. arrowroot powder (15 mL)
- 1/3 cup corn oil or other light oil (safflower) (85 mL)
- 1 tsp. sea salt (5 mL)
- Zest* of 1 orange, or pinch of mace or ground coriander (optional)
- 1/2 cup ice-cold pure water (125 mL)
Preparation:
- Lightly mix ingredients with a fork, adding the flour a little at a time. Mix only until dough holds together; do not over work it. Dough should be slightly "wet" rather than too dry. You may have leftover flour that is not used.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to make handling easier.
- Knead gently 8 to 10 times on lightly floured board and roll out as desired.
- Store the pie shells in the freezer for future use or cook 2 pies now and place the finished pie in the freezer.
*Zest - means to grate the outside of an orange or lemon so that you have fine shavings of the fruit's peel. Do this only if the fruits are organic and scrubbed well with a food wash. Many commercial citrus fruits have color added to enhance the aesthetics of the fruit.
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Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com
Tags: dessert
Vegetarian
Lactose Interolerant
Category: Receipes
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