Pie Crust
1 1/3 cups
of unbleached white flour
Pinch of sea salt
Pinch of stevia powder
½ cup (1 stick) of butter, frozen
2 egg yolks
3 rounded tablespoons
of cold water
This recipe will make
a 9-inch pie shell with enough left over for latticework; or two 8-inch French-style tart shells; or seven individual 4-inch
tart shells. Sift flour, sea salt and stevia powder into food processor. Place butter on board and cut about 16 pieces using
a sharp knife. Distribute butter over flour. Pulse processor several times until butter is broken into pea-sized pieces and
is well distributed. Beat egg yolks briefly with a fork, dribble over flour mixture and pulse once or twice. Have water ready.
Turn on processor and immediately pour water in. Stop processor at once. (Butter should still be visible as pea-sized and
seed-sized pieces.) Turn crust onto waxed paper, wrap up and squeeze together, forming a ball. Refrigerate several hours.
Roll on a pastry cloth using unbleached while flour to keep from sticking.
Filling
1
15 oz can of pumpkin
3 eggs
¾ cup of sugar
1 tablespoon of freshly grated ginger
1 teaspoon cinnamon
¼
teaspoon sea salt
¼ teaspoon powdered
cloves
¼ teaspoon nutmeg
Grated rind of 1 lemon
1 cup heavy whipping cream
Line a 9-inch pan with flaky pie crust dough and pinch edge to make border. Cream eggs with sugar.
Gradually blend in other ingredients. Pour into pie shell and bake at 350
degrees for 35 to 45 minutes. Serve with whipped
cream.
Serves 8
(From Nourishing Traditions by Sally Fallon with Mary G. Enig,
Ph.D., 2001.)
