February 9, 2014

Graham-cracker-style pie crust

Do you like Graham-cracker pie crusts, but hate trying to find vegan Graham crackers? Or do you simply hate going through the bother of smashing up a bunch of Graham crackers just to put together a simple crust? This recipe replicates the taste of the Graham-cracker crust using common pantry ingredients (plus okara!). The secret: toasting the flour first!
pie crust
1 1/2 cups white whole wheat flour
in a large baking pan and spread it out evenly. Bake at
350 degrees Fahrenheit
for 20 minutes.

1/4 cup okara
and place it in a saute pan over medium heat. Keep it moving so it does not burn or stick too much to the bottom of the pan. The idea here is to dry it out. By the time you're done, you should be able to cut its volume in half, to about 2 Tablespoons of dry okara.


Place the okara in a food processor fitted with a metal blade, and pulse it several times.

Then, after the flour has toasted, put it into the food processor along with
1 tsp. baking powder
1/3 cup canola oil
1/3 cup maple syrup
pinch salt

and process until the mixture is well incorporated. Scrape it into a lightly oiled 9" pie pan and shape it into a pie crust.

Bake the pie crust for 12 minutes in the 350-degree oven. Remove from oven and set aside. Allow to cool while you prepare a pie filling that is cooked over the stove and set in the refrigerator (i.e., not something you'll be putting back into the oven, as the pie crust has already been baked!).


  1. Why not just toast the okara with the flour in the oven?

    1. I believe I tried that, but the larger pieces of okara became hardened, giving the crust a very unpleasant texture.

    2. Oh ok tq understood today I used your pie crust recipe to make my lemon meringue pie:) I used olive oil as I do not have any coconut oil in hand. Was not bad I guess my lemon curd too sour to taste anything else:)