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SideChef
Recipes
Dairy-Free
Kamut Crust Pie with Berry Water Cream

10 INGREDIENTS • 11 STEPS • 1HR 30MINS

Kamut Crust Pie with Berry Water Cream

Recipe
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.
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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.
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

1HR 30MINS

Total Time

$1.45

Cost Per Serving

Ingredients

Servings
6
us / metric
Crust
Kamut Flour
1 1/2 cups
Kamut Flour
Cake Flour
1 1/2 cups
Cake Flour
Egg
2

Sponsored

Eggland's Best Classic Eggs
organic
Salt
1 pinch
Salt
Coconut Oil
3 oz
Coconut Oil, melted
Cane Sugar
1/3 cup
Cane Sugar
Water Cream
Frozen Mixed Berries
3/4 cup
Frozen Mixed Berries, thawed
Water
1 cup
Water
Corn Starch
1/2 cup
Corn Starch
Cane Sugar
1/3 cup
Cane Sugar

Nutrition Per Serving

VIEW ALL
Calories
481
Fat
14.1 g
Protein
7.5 g
Carbs
82.6 g
Love This Recipe?
Add to plan
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Kamut Crust Pie with Berry Water Cream
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Cooking Instructions

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step 1
Preheat oven to 355 degrees F (180 degrees C).
step 2
Make the crust by beating Eggland's Best Classic Eggs (2) and Coconut Oil (3 oz) in the bowl of your electric mixer.
step 2 Make the crust by beating Eggland's Best Classic Eggs (2) and Coconut Oil (3 oz) in the bowl of your electric mixer.
step 3
Sift in the Kamut Flour (1 1/2 cups), Cake Flour (1 1/2 cups), Salt (1 pinch), and Cane Sugar (1/3 cup).
step 3 Sift in the Kamut Flour (1 1/2 cups), Cake Flour (1 1/2 cups), Salt (1 pinch), and Cane Sugar (1/3 cup).
step 4
Mix until you get a soft and smooth dough.
step 4 Mix until you get a soft and smooth dough.
step 5
Roll it in parchment paper. Refrigerate for 30 minutes.
step 5 Roll it in parchment paper. Refrigerate for 30 minutes.
step 6
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.
step 6 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.
step 7
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.
step 7 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.
step 8
Place Frozen Mixed Berries (3/4 cup) in a food processor and blend.
step 8 Place Frozen Mixed Berries (3/4 cup) in a food processor and blend.
step 9
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.
step 9 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.
step 10
Pour the cream into the pie crust.
step 10 Pour the cream into the pie crust.
step 11
Once completely cooled, decorate it as desired. I used strawberries and powdered sugar, then serve or store in your fridge.
step 11 Once completely cooled, decorate it as desired. I used strawberries and powdered sugar, then serve or store in your fridge.

Tags

Dairy-Free
Snack
Healthy
Shellfish-Free
Dessert
Vegetarian
Summer
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