Serves: 5
Total Calories: 167
Yield: 9 inch crust

3/4 cup whole wheat pastry flour
3/4 cup oat flour
1/2 cup pecans
1/4 cup coconut oil
3 tablespoons water

1. Place the whole wheat flour, oat flour, and pecans in a food processor, and blend until the nuts are finely ground. Slowly add the oil, while continuing to blend.
2. Transfer the mixture to a 9-inch pie pan. Gradually mix in enough water with a fork to make a dough that holds together.
3. Using your hands, press the dough evenly against the sides and the bottom of the pan.
4. Fill and bake according to the recipe directions.*
* If prebaking this crust without filling, after placing the dough in the pan, generously poke holes in it with a fork. Bake at 350°F for 15 to 20 minutes or until crisp and golden brown.

For a Change . . .
* For a wheat-free crust, delete the whole wheat pastry flour and increase the oat flour to 1 1/2 cups.
* For a flavorful change, add 2 teaspoons cinnamon to the dough.

Nutritional Facts:

Serves: 5
Total Calories: 167
Calories from Fat: 72

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust