My first attempt at a purple sweet potato pie was absolutely delish — I could have eaten the whole thing at one go, it was so tasty — but it hardly look anything like a pie. The crust part was a complete disaster. But I am undaunted. Next time, the crust will really resemble a pie crust. I’m furiously reviewing youtube videos on how to make a pie crust.
I didn’t have the right equipment for doing the pie crust. My roller pin was way too small and never got to use it because I didn’t have a suitable surface for rolling and powdering the dough. So the dough ended up this gooey mess that I spooned into the glass pie dish. The only thing that worked was the sweet potato filling with a heavy dose of cinnamon and some stevia. That worked perfectly. The filling tasted like cake, not potato.
I want to make a pie crust with a mixture of various non-wheat flours (oat, chickpea, walnut, quinoa, lentil) that are held together with the gel formed by chia seeds and almond milk, plus baking powder and arrowroot powder. I want to make it so that the crust is thicker and a more substantial part of the pie, as these flours have excellent nutritional value.
