A pie crust made with avocado and whole wheat flour to enjoy a delicious but healthy dessert.
Avocados are such a versatile ingredient to use in the kitchen. Their mild flavor makes them perfect to be used as replacement of butter when baking.
That is exactly what I have done in this pie crust recipe. The whole wheat flour the avocado add a good amount of fibers as well.
You will get a soft and tasteful crust, but you won’t be able to taste a bit of the avocado.
Serve this pie with your afternoon tea or breakfast coffee. Healthy and guilt-free dessert to enjoy anytime you like!
Ingredients (one 22 cm pie)
- 300 g whole wheat flour
- 1 large lemon (zest and juice)
- 1 large organic egg (you can use a flax egg for vegan option)
- 1 tsp baking powder
- a pinch of salt
- 230 g berry jam (or other fruits you like)
- 100 g cane or coconut sugar
- 100 g ripe avocado
In a bowl place flour, sugar, baking powder, salt and lemon zest
In you blender puree the avocado with the lemon juice and the egg (of flax egg)
Add wet ingredients to dry one, mix first using a wooden spoon and then with your hands. You will get a very soft dough. Cover in plastic wrap and refrigerate for at least 1 hour.
Between 2 parchment paper sheets, roll out 2/3 of the dough into a thin circle. Butter and dust with flour a 22 cm pie crust pan. Lay the bottom with the disc of dough. Fill it up with the berry jam, then using the remaining 1/3 of the dough, create strips of dough that you will lay crosswise on top of the jam. Fold in the edges of the crust
Bake in pre-heated oven at 180 C for 30 to 40 min
Let the pie cool down completely, remove it from the pan
Slice it up and serve it with your afternoon tea, breakfast or anytime you fancy a slice.