Gluten Free Nutty Pie Crust Recipes

GLUTEN-FREE PIE CRUST

Steps:

• Gather the ingredients.
• Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
• In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
• Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
• Form the dough into a single ball.
• Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
• Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
• Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.

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.

PECAN NUT CRUST

Steps:

• Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
• Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
• Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.