Allergy-Free Pie CrustGluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free
Dry Ingredients
1/4 cup sweet rice flour
1/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup almond meal
2 tsps sugar
pinch of salt
Wet Ingredients
2 tbsp rice milk
6 tbsp sunflower oil
**You can use one additional egg yolk to replace 1 tbsp of rice milk for a firmer crust
Method
Pre-heat the oven to 425 degrees F.
In a medium sized bowl, mix together the dry ingredients, then make a well (hole in the middle of them).
In a measuring cup, mix together the wet ingredients. Pour the wet ingredients into the well of the dry ingredients. Combine the wet and dry ingredients thoroughly and let it stand for 10 minutes, allowing the flours to absorb the moisture.
Press the thick mixture into a 9 inch pie plate (I use a glass one to avoid burning). If you are using this recipe to make a fruit pie or lemon meringue pie, press the batter completely up the sides of the pie pan.
Bake for approximately 10+ minutes, or until the crust is fairly dry and starts to brown.
Method
Pre-heat the oven to 425 degrees F.
In a medium sized bowl, mix together the dry ingredients, then make a well (hole in the middle of them).
In a measuring cup, mix together the wet ingredients. Pour the wet ingredients into the well of the dry ingredients. Combine the wet and dry ingredients thoroughly and let it stand for 10 minutes, allowing the flours to absorb the moisture.
Press the thick mixture into a 9 inch pie plate (I use a glass one to avoid burning). If you are using this recipe to make a fruit pie or lemon meringue pie, press the batter completely up the sides of the pie pan.
Bake for approximately 10+ minutes, or until the crust is fairly dry and starts to brown.
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