Pie Crust Small

Put:
1/2 c whole grain wheat or spelt
or 2/3 c rice or oat flour
2/3 c brazil nuts, walnuts and/or pecans
1/2 c rolled oats
3/4 t salt
in a food processor & process for 30 sec.
Pour in a bowl or mixer bowl.

Add:
1/3 c water
to the bowl or mixer bowl.
Mix with a mixer or with a spatula.

(Rolling Out the Dough for Top Crusts)
Cut off about:
1 1/2 - 2 ft. of plastic wrap
& lay out flat.
Tape the end corners to your countertop.

Form the dough with hands into a rectangular shape & flatten the dough on the wrap, keeping it in a rectangular shape.

Cut off about:
1 1/2 - 2 ft. more plastic wrap
Cover the dough with it.

Roll out with a rolling pin or side of a smooth jar or glass to a little larger size than an 8x11 or 9x13 pan.

Remove the top plastic wrap from piecrust.
Fill in dough by cutting off edges & add where needed.
If necessary, put the plastic wrap back on & roll the dough again & then remove the plastic wrap from the pie crust.

Then, with the edge of a knife, push the edges in, to form a more even rectangle that is larger than the 8x11 or 9x13 pan.

(Getting the Top Crust in the Pan)
Loosen the tape & put your hand under the plastic.
Flip the piecrust into the pan & move it around with the plastic wrap until centered in the pan.
Press into the corners & remove the plastic wrap.

May need to fill in the dough by cutting off edges & move where needed.
Crimp edges.
To make the top of the crust even, you can push down the top of the crust along the sides of the dish with the side of a knife.

To keep the crust from sticking to the sides of the pan, loosen the sides of the crust by putting a sharp knife along the side of the glass pan & the crust & go around the pan.

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You may need to put the plastic wrap back on & roll the dough again if necessary & then remove the plastic wrap from the pie crust.