1 c. whole wheat pastry flour, sifted
Pinch salt
4 tbsp. oil
2 tbsp. boiling water

Measure flour and salt in separate bowl. Stir boiling water and oil with fork and add to flour. Mix to form a soft ball. Place at once in warm pie plate. Press with fingers to cover plate to the rim. Prick with fork and bake at 400°F until brown. This makes a thin, crisp crust.

Variation: Cut dough into small balls and press into muffin tins to make tarts.

CREAM FILLING:

1/2 c. raw cashews (or blanched almonds)
12 pitted dates, use extra dates
1 tsp. vanilla
2 c. water
1/2 tsp. salt
Cornstarch (optional)

Blend all ingredients in liquifier or blender. Place in heavy pan and cook 20 minutes or more, stirring constantly to keep from sticking until it thickens. Cool and place in refrigerator until ready to use.

If pie is made, slice bananas lengthwise and cover bottom of pie crust, then spoon in a layer of cream filling; then another layer of bananas, topped again by cream filling. Top with another layer of bananas and fresh strawberries.