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Kamut Crust Pie with Berry Water Cream

Ever heard of water cream? 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. Makes one pie.

Total Time

1hr 30min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

Crust

•

1 1/2 cups

Kamut Flour

•

1 1/2 cups

Cake Flour

•

Eggland's Best Classic Eggs

•

1 pinch

Salt

•

3 oz

Coconut Oil , melted

•

1/3 cup

Cane Sugar

Water Cream

•

3/4 cup

Frozen Mixed Berries , thawed

•

1 cup

Water

•

1/2 cup

Corn Starch

•

1/3 cup

Cane Sugar

Cooking Instructions

Preheat oven to 355 degrees F (180 degrees C).

Make the crust by beating Eggland's Best Classic Eggs (2) and Coconut Oil (3 oz) in the bowl of your electric mixer.

Sift in the Kamut Flour (1 1/2 cups) , Cake Flour (1 1/2 cups) , Salt (1 pinch) , and Cane Sugar (1/3 cup) .

Mix until you get a soft and smooth dough.

Roll it in parchment paper. Refrigerate for 30 minutes.

Lay the dough into a pie pan. Cover it with beans or pie weights and cook it in preheated oven for 30 to 40 minutes. Remove from the oven and let it cool down completely.

In the meantime, make the filling. Combine Corn Starch (1/2 cup) and Cane Sugar (1/3 cup) in a saucepan. Add Water (1 cup) and stir until it's all dissolved.

Place Frozen Mixed Berries (3/4 cup) 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 thicken, remove from the heat.

10.

Pour the cream into the pie crust.

11.

Once completely cooled, decorate it as desired. I used strawberries and powdered sugar, then serve or store in your fridge.

Nutrition Per Serving

CALORIES

481

FAT

14.1 g

PROTEIN

7.5 g

CARBS

82.6 g