Ingredients

• 2 1/4 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Salt
• 2/3 cup Coconut Oil (solid and scoopable, not liquid)
• 4-8 Tbsp Ice Water

• 1 1/2 cups Pitted Dates about 15-20
• 3/4 cup Brown Rice Syrup
• 1 Tbsp Vanilla Extract
• 1 1/2 cups Pecans toasted and chopped

Instructions

1. Preheat oven to 375°F. Set aside a 9-inch glass or ceramic pie pan, or a greased 9-inch metal pie pan.
2. In a large bowl, combine flour and salt. Add coconut oil by the spoonful. Work the coconut oil into the flour until the mixture resembles wet sand.
3. Add ice water a few tablespoons at a time and mix until a crumbly but hydrated dough forms.
4. Press the dough into the pie pan as one would a graham cracker crust, to a thickness of 1/8-1/4 inch on the sides and bottom. Form a top crust edge and flute or shape as desired.
5. Dock the bottom of the crust several times with a fork. Line with parchment, fill with pie weights, and bake until the top edge is just colored, about 15 minutes.
6. Meanwhile, place the dates in a food processor and process into small crumbles. Add brown rice syrup and vanilla extract and process until thick and smooth.
7. Fold the chopped pecans into the date mixture. Pour the date mixture into the pie crust, smoothing evenly and tapping the pie gently on the counter to dislodge any air bubbles.
8. Bake until set, about 30-35 minutes. Let cool at least 1 hour before serving.