Ingredients! || This recipe makes half a dozen large pie cups.
CRUST: take your walnuts and put them in your blending device
CRUST: then, add in your almonds
CRUST: and your flax seeds.
CRUST: blend until your mixture is almost creamy.
CRUST: separate your egg white and put it in a bowl
CRUST: add your vanilla ration for the crust to the egg white
CRUST: add a pinch of salt
CRUST: and finally, add in your blended nut & flax seed mixture
Grab your muffin pan and oil the cups
CRUST: knead your crust mixture and separate it into six balls
CRUST: fit the dough balls to the muffin cups
CRUST: use a fork to poke holes in the crust
CRUST: preheat your oven to 350degrees
Filling: grab your berries! You can use whatever berries you would like, using only strawberries works just as well. Gauge the amount of sweetness you add to the filling by how sweet your berries are.
Filling: dice your berries
Filling: measure two cups of berries
Filling: heat up your pan to medium-high heat and melt your coconut oil
Filling: add in your honey, vanilla extract, and maple syrup
Filling: once your mixture bubbles, add in your berries
Filling: mix your filling until the berries are covered with the oil mixture and keep it on the heat until it thickens
Filling: spoon your berry mixture into your crust cups
Filling: don't worry if the filling exceeds the crust
Pop your muffin pan in the oven!
Set your oven timer to 30 minutes
Take your pan out of the oven and let your pie cups cool. Once they've cooled, use a knife to separate the edges of the cups and get them out of the pan.