Amaranth Pie Crust

A wonderful crust for those sensitive to gluten. You can have your pie and eat it too! Gluten Free, Lactose Free, Low Cal, No Sugar, Vegan.

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Votes: 45
Rating: 2.4
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Servings 8people
Submitted By Bob's Red Mill Natural Foods
A wonderful crust for those sensitive to gluten. You can have your pie and eat it too! Gluten Free, Lactose Free, Low Cal, No Sugar, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 45
Rating: 2.4
You:
Rate this recipe!
Servings 8people
Submitted By Bob's Red Mill Natural Foods
A wonderful crust for those sensitive to gluten. You can have your pie and eat it too! Gluten Free, Lactose Free, Low Cal, No Sugar, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400°F. Oil a 9-inch pie pan; set aside.
  2. 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.)
  3. Pat or roll crust to fit into pie pan. Dough tears easily, but mends easily using extra bits to patch. Prick with fork.
  4. Bake 3 minutes in 400°F oven, fill and finish baking the time required for filling. Or bake about 15 minutes until brown and crisp. Cool and fill. Crust holds up very well after baking.



    Makes one 9-inch pie crust (8 slices).
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