Pie Crust Medium / Large

(Medium Pie Crust)
Put:
2/3 c whole grain wheat or spelt
or 3/4 c rice or oat flour
3/4 c brazil nuts, walnuts and/or pecans
2/3 c rolled oats
3/4 t salt for Peach Cobbler
(or 1 t salt for Pasty with Bulgar
Wheat/Lentils or Sweet Pea Pot Pie)
in a food processor & process for 30 sec.
Pour in a bowl or mixer bowl.

Add:
1/3 c & 1 1/2 T water
to the bowl or mixer bowl.
Mix with a mixer or with a spatula.

(Large Pie Crust)
Put:
3/4 c whole grain wheat or spelt
or 3/4 c & 1 T rice or oat flour
1 c Brazil nuts, walnuts and/or pecans
3/4 c rolled oats
1 t salt
in a food processor & process for 30 sec.
(if you do not have a food processor, you can chop the nuts with a big knife)
Pour in a bowl or mixer bowl.

Add:
1/2 c water
to the bowl or mixer bowl.
Mix with a mixer or with a spatula.

(Rolling Out Dough for Top & Bottom Crusts)
Cut off about:
1 1/2 - 2 ft. of plastic wrap
& lay out flat.

Since the dough will roll out to be larger than the width of the plastic wrap, cut off another piece about:
1 1/2 - 2 ft of plastic wrap
& lay it flat overlapping the other piece of plastic wrap.

Tape the end corners to your countertop.

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

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

Cut off another piece about:
1 1/2 - 2 ft of plastic wrap
& lay it flat overlapping the other piece of plastic wrap.

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

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.

(For Making a Bottom Crust)
To keep from sticking,
oil the 9x13 rectangular pan with:
1/2 t virgin coconut or olive oil
with a paper towel.

Sprinkle:
1/3 c unsweetened shredded coconut or flakes
in the bottom of the pan.

(Getting the Top or Bottom 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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