Pie Crust (GF)

By stancec44

Gluten-free no-bake pie crusts can be made on the fly and tucked away in the fridge to chill, and then paired with a cool and creamy filling. Plus, you can make it in less than two minutes using store-bought cookies or nut meals, melted butter or oil, and a food processor.

Ingredients

• 7-8 oz. of gluten-free wafer cookies or biscotti (like Pamela's Products); any flavor (chocolate, ginger snap, lemon, vanilla, or almond anise)
• 4 Tbsp. butter (salted or unsalted), vegan buttery stick, or coconut oil. Virgin coconut oil will give you more of a coconut flavor than lesser quality coconut oil but either will work just fine.

Preparation

Step 1

Put gluten-free wafer cookie or biscotti into a food processor and buzz up them up to make 1½ cups of crumbs. Return to food processor.

Melt 4 Tbsp. butter (salted or unsalted), vegan buttery stick, or coconut oil and pour the melted fat over the crumbs and buzz everything up again so that the crumbs are well mixed with the melted fat.

Dump the crumbly mix into a 9-inch pie pan and press it out evenly with the back of a spoon or your fingers. Pop the filled pie pan into the fridge to chill while you make the filling. If you aren’t ready to make the filling yet, just cover the unfilled pie shell with plastic wrap and it will be ready when you are. It can stay in the fridge for up to 3 days.

The other, nuttier route (and no-grain or starch option) is 2 cups of almond or hazelnut meal (I use Bob’s Red Mill finely ground almond and hazelnut meal/flour) or a mixture of the two, with a pinch of salt, 5 Tbsp. melted butter, vegan buttery stick, or coconut oil and made in exactly the same way as the cookie crumb version. Just dump everything in the processor and buzz it up.