Pie Crust - GF

By mariannefeldman

Crave's blog on gluten-free, dairy-free living and our delicious baked desserts! Just in time for Fall… Gluten-Free pie crust! November 11, 2009 tags: baking, diets, GF, gluten-free, pie by Todd Bender - Crave Bakery Fall is here! As we all prepare for Thanksgiving and the upcoming holiday season, we’d like to share a great recipe for an easy, homemade Gluten-Free pie crust. This recipe is simple and quick, and makes a great, flaky shell that you can pre-bake and fill. Enjoy the beauty of Autumn, and remember to pick up some Gluten-Free, Dairy-Free desserts from Crave Bakery for all of your special holiday occasions!

Ingredients

• Optional:
• 1/2 cup bean flour – garbanzo, soy, or Authentic Foods Garfava flour
• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1 teaspoon + baking powder
• 1/3 teaspoon salt
• 3 Tablespoons milk (rice milk or another non-dairy milk would be fine)
• 1/2 cup oil – try using a red palm or palm fruit oil blend such as Carotino for a rich, buttery tasting crust
• 1 tablespoon powdered sugar mixed in with dry ingredients

Details

Adapted from cravebakery.wordpress.com

Preparation

Step 1

Mix dry ingredients well to avoid lumps. Press into lightly greased pie plate. Bake the crust for 12-15 minutes at around 325 for a fully baked pie shell perfect for cream or other unbaked pies, or pre-bake for 7-10 minutes , cool slightly, fill, and bake for a fruit pie. We’ve never tried to make a top crust using this recipe,