There are many wonderful recipes that you can create using raw pie crusts. Everything in between sweet and savory. With this recipe or any of the others you can either make it for an instant dessert creation or you can store blank crusts in the freezer for future inspiration.
Just remove them from the freezer and load up with your favorite fillings. For a few ideas you could use cheesecake fillings, raw chocolate pudding, blended Young Thai coconut meat, fresh fruit or even savory ingredients.
Which pan should I use?
There isn’t an answer for this because the possibilities are quite endless. Pie pans, Springform pans, baking pans, tart pans… be creative and start to look outside of the “pan” for ideas.
How do I prepare the pan?
If using a pie pan and plan on serving it straight from there, I would lightly dust the pan with finely ground nuts or oat flour. If you use a Springform pans or tart pans, wrap the base with plastic wrap.
Can I substitute any of the ingredients?
I for one am not going to stop you. :) But seriously, of course you can. You can literally use any nut and/or dried fruit but before you do, stop and think about the end flavor will be and will it compliment the filling. I always recommend adding the salt because it helps to elevate the flavors.
How to use this recipe:
With this recipe I can make a flat crust for a 6″ pan. The larger the pan, the thinner the crust. Don’t go too thin or it won’t hold up. If you want to go up the sides of the pan you will need to double the recipe. Or I can make 2 (4″) tart pan crusts. It can be enjoyed instantly or dehydrated.