Amaranth Pie Crust
Contributed by Bob's Red Mill Natural Foods

A wonderful crust for those sensitive to gluten. You can have your pie and eat it too!
Ingredients 1/2 cup Arrowroot Starch  1/4 cup Almond Meal Flour  3/4 cup Organic Amaranth Flour  1/4 tsp Sea Salt  1/2 tsp Cinnamon  3 Tb Vegetable Oil  3 - 4 Tb Water
Directions
Preheat oven to 400 degrees. 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 in 400 degrees 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). NUTRITIONAL INFORMATION Servings Size: 1 slice Calories 130, Calories from Fat 70, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g and Protein 2g.