Pie season is here! Here is our basic pie crust. We use this for apple pie, pumpkin pie, cheesecake, shortbread cookies, and fruit pizza.
Pecan Pie Crust
1/2 cup softened or melted butter
1 cup whole wheat flour (we like SOFT white wheat flour best, as we do in all pastries when we can get it)
1/2 pecan, chopped
1/4 cup quick oats
2 tablespoons honey (optional, you can just add extra liquid)
Mix everything and squish it in to a pie crust. I like to flatten the tops of the sides even with the top to give it a more finished look. It's not your prettily formed pie crust that you can cut into leaves and turkeys, but the rustic look can be charming. And it's whole wheat, sugarfree, EASY, and the taste beats all!
Bake at 325 for 8-10 minutes, till lightly golden on the edges.
