Dairy-free Kamut Crust Pie with Berry Water Cream

Dairy-free and flaky crust made with gamut flour and with aa sweet filling of berry water cream.


Water cream, have you ever heard of it? It’s a sort of hybrid between custard and jello, made with no milk but water instead, corn starch and no eggs makes it perfect for those who are vegan or have dairy intolerance.

For the crust I have used my kamut flour pie recipe, shared with you already in this post, but this time without any baking powder.


for the crust

  • 150 g kamut flour
  • 200 g cake flour
  • 2 organic eggs
  • a pinch of salt
  • 80 ml melted coconut oil
  • 80 g cane sugar

for the water cream

  • 150 g defrosted berry mix
  • 230 ml water
  • 50 g corn starch
  • 80 g cane sugar

For making the crust in a bowl of your electric mixer beat up eggs and oil

Sift in the dry ingredients

and mix until you get a soft and smooth dough.

Roll it in parchment paper. Refrigerate for 30 min

Lay the dough into a pie pan, cover it with beans and cook it in preheated oven for 30-40 min. Remove from the oven and let is cool down completely

Next move on to making the filling.

In a saucepan combine cornstarch and sugar, add water and stir until it is all dissolved

Place berries in a food processor

and blend

Add the blended berries to the saucepan and bring to a gentle boil. As soon as the mixture starts to thickens remove from the heat.

You can serve this cream as it is and eat it by the spoon, or use it as a filling when making pies or cakes.

For today’s recipe we will pour it into our pie crust.

Once completely chilled, decorate it fresh strawberries or a mix of fresh berries.

Dust it with some powdered sugar and store it in your fridge until ready to serve!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.