Lorna Sass' Complete Vegetarian Kitchen Publisher: HarperCollins Publishers © 2002 by Lorna J. Sass ISBN: 0060007745

Reprinted with permission from the author, Lorna J. Sass.

Nut Pie Pastry (p. 367)
Makes crust for one 9-inch pie or 10-inch tart.

I recommend this crust for most of the pie recipes in this chapter. Thanks to Lissa De Angelis, associate director of the Natural Gourmet Institute for Food and Health in Manhattan, for sharing it. It's a foolproof recipe that's easy to handle and full of good flavor. The nuts give it a special something -- use any kind you like.

If you have an extra pie plate, you might double the recipe and freeze one (either raw or baked) for future use.

Directions

1. In a bowl, blend the flour, oatmeal, nuts, cinnamon, and salt.
2. In a liquid measuring cup, thoroughly whisk together the oil and syrup.
   (This can also be done in a blender.)
3. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a fork to form a coarse dough, adding water if mixture seems dry. Do not overmix.
4. Flour your hands and press the dough thinly into the bottom and sides of an oiled 9-inch pie plate or 10-inch tart tin. You will have to press quite firmly to make the dough spread to cover all surfaces. Patch any torn or thin spots with dough pinched from the edges and reflour your hands as necessary.
5. Proceed as directed in individual recipes.