• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Baking and Sweets » No-Bake and Raw Sweets

    Nutty No-Bake Pie Crust

    Published: Apr 3, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    For pies that require no baking, rely on this recipe for a pie crust that magically comes together with only three ingredients. This crust plays a dual role. In addition to creating a base for a pie filing, it actually contributes nutty texture, flavor, and sweetness to the pie. Contributed by Zel Allen, reprinted from  The Nut Gourmet.* Photos by Hannah Kaminsky.

    Yield: 1 (9-inch) crust

    • 1 ½ cups whole almonds
    • 1 ½ cups pitted dates, chopped
    • Water as needed

    Grind the almonds into a fine but not powdery meal in the food processor. Add the dates and enough water to form a dough that holds together when pressed, starting with 1 tablespoon and adding a tablespoon at a time. This depends on how moist the dates are, but in any case you won't need much water!

    Stop the machine occasionally to scrape down the sides of the work bowl and redistribute the ingredients.

    Press the mixture into the bottom and sides of a 9-inch pie pan. Cover and chill for an hour or and fill as desired.

    Nutty no-bake pie crust

    • Explore more of VegKItchen’s No-Bake and Raw Sweets.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.

    Zel and Reuben Allen host the popular, long-running webzine Vegetarians in Paradise.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More No-Bake and Raw Sweets

    • vegan chocolate cookies
      Vegan No-Bake Chocolate Cookies
    • raw strawberry jam
      Raw Vegan Strawberry Jam
    • vegan carrot cake bliss balls
      Vegan Carrot Cake Bliss Balls
    • Vegan homemade chocolates
      Chocolate Covered Apricots and Hazelnuts

    Reader Interactions

    Comments

    1. ellen lehn says

      April 08, 2011 at 5:10 am

      Can you also use this crust with pies that need to be baked?
      Thanks,

      Ellen

    2. Nava says

      April 08, 2011 at 9:11 am

      Ellen-- I'll check with the author of this post and get the answer up her as soon as she responds.

    3. Mary Jo Wilson says

      April 08, 2011 at 10:29 am

      could you use raisins, as my husband can't eat dates

    4. Nava says

      April 08, 2011 at 10:50 am

      Mary Jo -- I've also put this question to the author of this post and let's see what she says in her response. My initial thought on the raisins is that they'd work, but you may need to add 1 -2 tablespoons of water, as dates have less skin surface and are more moist. I wonder, too, if moist, unsulphured dried apricots might be a good substitute for dates.

    5. Zel Allen says

      April 08, 2011 at 12:39 pm

      Ellen--Though I haven't actually used this crust for a baked pie, I'm guessing it would hold up rather well and might even contribute a pleasing texture and flavor.

      Mary Joe--I have also made this crust with the same quantity of dried cranberries in place of the dates. I had to increase the water to about 4 or 5 tablespoons total. It was really delicious and contributed a pleasing sweet-tart flavor. You could certainly try raisins, but I think they may be a bit too sweet and cloying. I love Nava's suggestion to use moist unsulphured dried apricots. That actually sounds so good, I can almost feel it pulling me into the kitchen.

    6. Jen says

      November 14, 2013 at 8:27 pm

      Wondering if you could add some dark cocoa powder,to make it a chocolate crust (to use as base for the Buckeye Pie on this website)??

    7. Nava says

      November 14, 2013 at 8:35 pm

      Oh yes, that's a great idea. Go for it!

    8. Jo Ellen says

      February 21, 2017 at 9:44 pm

      If we soaked the dates beforehand, would we still need to add water into the mixer?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media