RECIPE:
Yields a single crust (double recipe to make a top and bottom crust)
1 1/2 cups ground oats or oat flour
3 tbsp tahini or other seed butter
1/4 cup of date paste (made by blending 6 medjool dates + 1/3 cup water- This will make more than you need. The extra can be stored in the fridge for a future recipe)
1/2 cup warm water (adjust as needed)
Optional- Salt to taste
Mix date paste and tahini to combine. Add mixture to oat flour and mix to incorporate in the oat flour. Slowly add warm water while mixing and kneading until a smooth, playdough-like consistency is achieved.
Place dough ball between 2 pieces of parchment paper and roll out into a circle large enough to cover a 9 inch pan. Trim edges and add filling. Ad top crust if you desire.
Note: To prevent dough from drying out while working you may cover it with a damp cloth. If dough becomes dry you can add more water and need it well.
Adjust baking temperature depending on the pie you’re making. Bake covered for first half to prevent edges from burning. Uncover and bake for the remainder of your bake time.
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