Amaranth Pie Crust Gluten Free Recipes

GLUTEN FREE NUTTY PIE CRUST!

Steps:

• 1. Preheat oven to 350 F.
• 2. Mix oil, honey, then add arrowroot powder, flour and cinnamon. Mix in in ground nuts and seeds.
• 3. Press the crust onto bottom and sides of lightly oiled pie pan, but not on upper flat rim of pan.
• 4. For baked Pies, bake crust 3 to 5 minutes, then allow it to cool 5 to 10 minutes.
• 5. Scoop Filling into crust and baked according to recipe.
• 6. For No-Bake Pies, bake the crust 9 to 14 minutes or until firm. Cool.
• 7. Scoop pie filling and chill. Sprinkle extra ground nuts on top of filling for a decorative effect for added flavor.
• 8. Baker's Note: Amaranth Flour can be replaced with "buckwheat flour, millet, or rice flour". This will slightly change the flavor and color of the crust.
• 9. Baker's Note 2: Arrowroot powder can be replaced with Cornstarch.
• 10. Baker's Note 3: ground nuts and seeds, such as Almonds, walnuts, pecans, sunflower seeds, pumpkin, flaxseeds or any combination.

AMARANTH PIE CRUST - GLUTEN FREE

Steps:

• Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
• Combine dry ingredients and blend well.
• Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
• Stir only until a ball forms.
• If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
• Pat or roll crust to fit into pie pan.
• Dough tears easily, but mends easily using extra bits to patch.
• Prick with fork.
• Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
• Cool and fill.