• Review Baking Instructions below and preheat the oven if baking now.

  Note: during recipe testing I did not oil the pie plate and had very minimal issues with sticking (it barely stuck in only 2 or 3 spots). If desired, lightly oil a 9-inch pie plate.
• First, turn the sunflower seeds into flour by placing in a high-speed blender. Starting on low, quickly increase to high speed and blend for just 5 to 6 seconds. Careful - don't blend long or it will turn into sunflower seed butter! Stop to stir and dislodge any flour stuck near the blades. If needed, blend on high for just another 2 to 3 seconds.
• Pour the flour into a mixing bowl, and add the other flour (oat or rice), tapioca starch, salt, and sugar. Whisk to combine.
• Add 3 tablespoons of water and the vanilla. Use a fork or spoon to stir it in. It will seem like not enough water, but don't add more yet. Now it's time to use your hands to mix the dough. It will be sticky, but just keep working it with your hands to distribute the water. See if you can form the dough into a ball. If it still seems a bit crumbly, add just 1 teaspoon water and mix again with your hands. Form into a ball.
• Place the ball of dough on a large piece of parchment paper. Use your palm to gently flatten the dough into a disc.
• With a rolling pin, use firm and steady pressure to roll the dough until it's a bit larger than the pie plate. The dough will be very thin. Tip: the dough shouldn't be crumbly at this stage, but if it is, put it back in the bowl, add just ½ teaspoon of water, mix again with your hands, and roll out again.
• Use one hand to hold the pie plate above the dough. Slide your other hand underneath the parchment. Keeping them lined up, flip both over so the dough is resting in the pie dish. Peel away the parchment. Without stretching the dough, use your fingers to gently press it into the bottom corners of the pie plate.
• You shouldn't have much excess around the edges, but if you do, either cut it with a knife or tear it off with your hands. These pieces can be used to patch areas that look thin. Tidy up and crimp the edges of the pie crust as desired. Use a fork to poke vent holes in the bottom of the crust.

Baking Instructions:

• For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 25 minutes or until golden around the edges and crisp. Cool before filling.

  For baked pies, like pumpkin or pecan, pre-bake the crust for 5 minutes then add the filling and bake according to the recipe instructions. The crust will brown slightly but is fine for bake times up to 1 hour. I didn't need to cover the edges of the crust, but if you're concerned about over-baking, cover with foil or a pie shield.