VEGAN ALMOND PIE CRUST
(Makes 8 to 9 tartlets or 1 regular tart)
1.25 cups whole wheat pastry flour (or all purpose flour)
2 tbsps cornstarch or arrowroot powder
2 tbsps fine whole grain cornmeal (or semolina or rice flour)
1/3 cup almond butter (make your own)
2 tbsps vegetable/nut/coconut oil
a pinch of salt
1 tbsp organic cane sugar
around six tbsps very cold water
Add everything and 3 tbsp of the water and mix together until it starts to come together. Then add the rest of the water a tablespoon at a time until you get a stiff dough that can be rolled. Refrigerate in a tightly covered container for at least an hour before using.
Roll out into discs (not too thin), press gently into greased tart pans and remove the excess dough from the edges.
Bake for 5 minutes at 350F, before adding filling.
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