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Dealing With Your Pie Crust

When I first started in the raw food world “pies” were 3” slabs of Nuts and Dates with a little sliced Mongo on the top. Some were tasty but unbearably heavy and not really a pie at all. With all those nut most were not even that healthy. I then decided I would make my crust really thin and fill the pie with fresh fruits and fluffy creams. I even invented a coconut cream pie that was 95% whipped fresh young coconut and 5% a nut-date crust. I loved it when people would say “this is the best pie I ever had, what is in it.” Coconut I would answer and they would say "yha of course,,,,but,,,, ,, ,what else"? Coconut! I would reply. And they would look at me totally baffled, especially those who where making raw food at home. Why do we instantly think there has to more to it than that? When you eat a coconut do you think you need to add something to it? NO it taste great just the way it is. So if I put coconut in my pie why would I think I need to add something to it? We are programmed from our youth to think that foods need to have a lot of stuff in them and it is just too complicated to do ourselves. Just look at the ingredient list on the package of your favorite food. Way too much for you to figure out at home. But cut open a ripe honeydew melon and take a bite. No packaging and no list of ingredients necessary; it's melon and it taste great. Keep it simple, keep it light.
So back to my crust story. In the development process the thin crust was blowing people away. The raw foodies had never had such a thing and the non raw foodies had something they where a little more familiar with except it tasted much better. It was a great invention except for one thing. The crust sticks to the pan and with such a thin crust you destroyed your slice of pie trying to get it out of the pan.

I needed to solve this issue if I was to serve beautiful looking slices of pie in my restaurant. Solution! Good old plastic wrap.
  Easy pickin for crust sake.
Here is how it works

First line your pie pan with plastic wrap
Then press your crust mixture into the pan. Pack it in firm and try to keep it 1/8” thick or less. Now throw the whole thing in your refrigerator for 5 or 6 hrs.
(I like the overnight thing myself). As the crust chills in the refrigerator the fats solidify and make the crust firm and solid.


Now peal the plastic wrap from the edges working your way around the perimeter of the pan. Once you have the edges free from the pan start to pull it upward, again working your way around the pan peeling the crust loose and lifting it out of the pan.
crt 3


Keep in mind you need to do this while the crust is good and cold, this way it will not break into peaces.

Once you have the crust free flip in on to your free hand, your hand will be inside the crust with the crust facing down. Dust the inside of the pan with a little Carob powder and peal the plastic wrap off the back of the crust and dust it too with carob powder.

Now flip the crust over back into your pan and give it a little spin around or a quick violent shake. This will spread the carob around to keep the crust free from sticking to the pan.


Now your pie will easily lift out when serving keeping your slices of pie looking clean cut and professional.

Till next week!
Raw Chef Dan




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