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I love to make pies and when I make my gluten free versions, I am forced to make the pie crust rather than use a pre-made pie crust. I just don’t like rolling out the bottom crust, so I needed something easy. Here is the one I use and love! The crust is crisp, sweet and perfect for that bottom crust. I bake this first and use this for my chocolate cream pies as well as using it for my pumpkin and walnut pie recipes where I cook it with the rest of the pie.  And, no rolling required!

 

Gluten Free Pie Crust – no rolling required

1/2 cup brown rice flour

1/2 cup certified gluten free oatmeal flour

1/2 cup tapioca flour

1 1/2 teaspoon xanthan gum

1 teaspoon salt

3 teaspoons sugar

1/2 cup oil

2 tablespoons milk

1. Mix dry ingredients together in bowl

2. Add wet ingredients and mix with fork

3. Press dough into pie pan and flute the edge

4. Bake at 375 for 12 minutes until golden brown or

use can uncooked when making pumpkin or other pies.

5. Enjoy

 

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