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~ raw, vegan, gluten-free ~
This is a wonderful, neutral flavored raw, gluten-free, crust that will ultimately pair well with any filling. It isn’t flakey like Grandma’s old fashion pie crusts… but it is the closest that I have found in the raw food world. I couldn’t be more thrilled with the outcome.
It has both a cinnamon and a buttery undertone flavor. For the cinnamon, I highly recommend using Ceylon cinnamon. It is known for being the true cinnamon which is lighter, sweeter and more delicate in flavor.
If you were to go to your spice cabinet right now and pull out the cinnamon jar, I am betting that it is Cassia cinnamon. If the jar doesn’t indicate which one it is… chances are it is the Cassia because it is less expensive than Ceylon. Cassia is spicier, more pungent, more intense and often hotter flavor than Ceylon. It is therefore preferred in meat dishes, curries, and other savory foods. Who knew that there was that much of a difference.
About five years ago, for a while, I got into eating an apple every morning. I would slice it paper-thin on my mandolin, creating a heaping pile of apple slices. I then would sprinkle Himalayan salt and cinnamon on it. That was my addiction. I was going through bottles of cinnamon fairly quick, well quicker than I normally would. At the time I would buy the first organic bottle I would spot on the grocery store shelf.
Because I was enjoying the cinnamon in a simplistic way and it wasn’t getting muddled with other ingredients, I started to notice a huge difference in flavor. At first, I thought I was just getting burnout on cinnamon but then I started to do some research and that is when I learned about the different types of cinnamon. Since then, I make sure to only purchase the Ceylon type. You can read more about it (here).
Let’s get back to the main topic here… the crust! The base ingredient is buckwheat but to bring in a “buttery” flavor note, I added a cup of macadamia nuts. I try not to use them too often because they are expensive but I will pull them out for special occasions and this crust was just that… a special occasion. I used soaked & dehydrated mac nuts, but you could use them wet if you didn’t want to dehydrate them first. I preferred the drier texture that it gave the crust.
Below, I provided some step-by-step photos, showing you how I made this crust… all except the decorative edging. I needed a third hand in order to do the pinching action and take the picture. You can Google “crust edging” and find many different ways in making them. This crust is very easy to make, but it is different from the typical raw crusts and just require you to press clumps of dough together. This recipe is more authentic. It will make either four single pie crusts or two pie crusts that include top and bottom. Enjoy!
Ingredients:Yields 2 (top/bottom) crusts
I love your website, it’s awesome!
I have an allergy to buckwheat. What could I use as a replacement in your pastry recipe?
You can try almond flour Cheryl, just make sure you get a nice fine texture. Sorry to hear that you have an allergy with buckwheat. Blessings! amie sue
It’s thrilling to see a recipe like this that resembles traditional pie crusts & uses buckwheat, which I can have (I can’t eat oats). Can’t wait to try this. Thanks so much for this brilliant recipe!
Thank you Andrea… I hope you enjoy it! Please keep me posted. Have a wonderful weekend. amie sue :)
Recipe sites come and go. Yours has stood the test of time, still being my favorite over the years, partly because of your generosity in sharing tips/helps, and partly because your site is inspiring. I used to wonder, when will this generosity stop- appreciate it while I can, and then sigh when it changes. But it has only changed for the better! Wishing you the very best – you are one of a kind!
Thank you so much Janet. My passion has yet to waver. There are times when I think… “How I possible create another raw recipe…” But inspiration keeps coming. :) I so appreciate that you took the time to share this with me. Blessings and enjoy your weekend. amie sue
Hi Amie Sue,
I have buckwheat groats that have been soaked, sprouted and dehydrated. Can I use these, and would I need to add some water to adjust moisture level?
You might have to adjust the moisture level Nancy. You want the dough moist enough to stick together but not to wet to where it leaves sticky bitts on your hand when creating a ball out of it. Does that make sense? So, if you find yourself needing to add moisture, do it 1 Tbsp at a time. I hope this helps. Blessings and keep me posted. amie sue
Thanks! I’m excited to try this; I too am getting tired of the old nut/date/and/or coconut crusts.
I hear you. :) I hope you thoroughly enjoy it Nancy!
I made the crust and it’s in the dehydrator now. I was wondering what to do with the other half of the dough, can it be frozen? Also, what are you painting on the crust there in the photo? It looks like cinnamon and water, and so that’s what I painted my crust with before I stuck it in the dryer.
Thanks!
Hello Nancy,
This recipe as stated yields 2 (top/bottom) crusts. If you don’t plan on making the pie with a top and bottom, you could make 2 bottom pie crusts. I haven’t frozen the dough but it should be ok. Roll it into a ball and wrap in plastic wrap, then put in a freezer safe container. Allow it to thaw at room temp when ready to use it. I would use it within a months time.
To create a cooked appearance, you can mix either cinnamon or powdered coconut crystals in a small bowl with water… then paint it onto the crust with a brush.
I hope this helps. Have a glorious long weekend! amie sue
Should we soak the macademia nuts also?
Hello Judi,
I used soaked & dehydrated mac nuts, but you could use them wet if you didn’t want to dehydrate them first. I preferred the drier texture that it gave the crust. I adjusted the recipe to state this as well. Thank you for bringing it to my attention. ;)amie sue
Hi Amie Sue,
It’s a delicious crust. It can’t sit for long with a very wet filling though, or it gets soggy. But I think you said that in the recipe. This was my 3rd try at the recipe, and I discovered something you might be interested in. When you soak and sprout the buckwheat, it can’t sprout a tail longer than the buckwheat seed or it becomes bitter. I learned this from Amy Levin’s Raw Chocolate cookbook. It’s true. I was using buckwheat that I let grow a long tail my first two tries, and my crusts weren’t edible.
Have you seen this to be true about buckwheat as well?
Hello Nancy,
Yes, I am aware that buckwheat can get bitter tasting. I mention that if you read through my link on sprouting buckwheat. :) I always recommend that people taste test their sprouts so they can find the sweet spot of flavor that they like.
Have a wonderful weekend! amie sue
Hi Amie Sue,
I was so excited to make finally this crust for your pear pie (I have a lot of ripe pears that I need to utilize, so I went to buy buckwheat and soaking them already) and for some interesting reason I have not noticed that this recipe calls for macadamia nuts…and these are probably the only nuts I don’t have at home right now :). What would you recommend to use instead? Cashews? walnuts?… I know it will not be the same, but at least close. Thank you sooo much for the answer and for your inspiring work as always!!!
Good afternoon Anya,
Oh, I can’t wait to hear how the pie turns out. :) As far as the nuts go, you can use cashews or walnuts… whatever you have on hand ought to work just fine. Have fun with the process and keep me posted. Have a blessed day, amie sue