Chickpea Pie Crust

This recipe makes a beautiful crust! It's versatile, simple, and delicious. I learned how to make it from Susan Halteman, a great vegan cook in Grand Rapids. She uses it to make free-form veggie galettes. She says, "It's very forgiving, not flaky, but has a nice crisp texture." She saw a recipe for using chickpeas in a crust in a vegan recipe book, and we are still looking for that reference. We'll be happy to credit the genius who thought of this. 

  •  1/2 cup ground chickpeas
  • 1 1/2 cups flour,
  • I t salt
  • 1/3 cup shortening
  • 1/4 cup cold water. 

Mix the chickpeas, flour, and salt together. Then fold in the shortening, using a pastry blender. Add the cold water and mix together to form a ball.

Refrigerate for an hour before using.

(Food processors make great crusts.  Whir the first three ingredients together, then add the shortening divided into tablespoons. With the food processor running, dribble the cold water in until the dough has formed a ball. Stop and refrigerate.)