This recipe makes two pie crusts, good for two pies or a bottom and top crust.
Ingredients:
1 cup sunflower seeds, soaked in water overnight
2 cups flour, plus more for rolling. You may use any flour. When using wheat we prefer a half and half mix of Organic Whole Einkorn and Organic White Einkorn. For gluten-free we use our own mix: REAL Gluten-Free Flour.
1/2 cup water
Optional for a dessert crust: 1-2 Tablespoons Apricot Butter, made with only dried organic apricots and water.
Optional for a dessert crust: 1 teaspoon vanilla extract
Directions:
1. Soak the seeds overnight in a jar, filled with water.
2. Drain and rinse seeds.
3. In a high-powered blender, process the soak seeds with 1/2 cup water.
4. Scoop into a container and refrigerate, covered, until ready to use. It’s best to use it as soon as you make it. The cream should last about three days.
5. Put 2 cups of flour in a large bowl. Add the sunflower cream. Knead together to make a smooth dough. Add more flour, a little at a time, if dough is too sticky, to make a smooth dough.
6. Use two sheets of parchment or wax paper. Place one sheet on the work surface and sprinkle with flour. Place 1/2 pf the dough on the paper and flatten to a small round. Sprinkle with flour and cover with second sheet of paper. Using a rolling pin, roll the dough from the center outwards to make an even circle.
7. When the circle is almost the size of the pie plate, carefully remove the top sheet. sprinkle the dough with flour and cover again with the top sheet. Carefully flip the dough inside the two sheets. Slowly and carefully peel off the top sheet, which was originally on the bottom. Sprinkle with flour. This process will enable you to roll the dough out a little further without sticking. If the dough is not symmetrical you can trim the edges to make a circle and press the extra dough back into the center. Put the top sheet back and roll out to desried size. Slowly peel off top sheet.
8. Carefully pick up dough by the bottom sheet and flip over and on to the pie plate. Center it in the plate, press it into the plate, and peel off the top sheet.
9. Trim the edges. If the dough tears or is thin in some areas you can press the extra dough where it is needed.
10. Set aside or refrigerate until ready to use.
11. Repeat with second portion of dough to use as a top crust or for a second pie.