NonGluten Pie Crust

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

An easy way to grind sesame seeds is in a coffee grinder

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

This crust is suitable for sweet dessert fillings (such as "Mango Cream Pie" (see recipe))

as well as savory fillings (such as a tofu quiche)

See the "Glossary of Ingredients" for more information about nonhydrogenated vegetable

shortening; using shortening will produce a more tender crust than if you use oil

cup brown rice flour

tablespoons tapioca flour

/ cup sesame seeds ground

or ground pecans)

tablespoons vegetable shortening nonhydrogenated

(or unrefined coconut oil or walnut oil

or canola oil)

(

/ teaspoon sea salt

tablespoons water (maybe a bit more)

Oil a pie dish

Combine flour ground tapioca ground sesame seeds and salt in a bowl Cut shortening (or oil) into flour mixture

(

using a fork and a knife) Add water and mix You want the pastry to be wet enough so that when it is pressed

together it sticks together (forms a ball) Often times it will not be wet enough but it better to start with less

and add more as needed; so it is not wet enough you will need to add additional water one tablespoon at a time

to achieve a good dough

Place pastry into the pie dish and press it gently on the bottom and up the sides Using a fork gently poke small

holes all over the crust (so it does not puff up)

If filling with a nonbake filling (such as "Mango Cream Pie" (see recipe)) bake the crust in a degrees F (

degrees C) oven (no need to preheat oven) for to minutes Let the crust cool before filling

If using pie crust with a filling that bakes (such as "Autumn Pear Pie" (see recipe)) fill crust and bake as

directed for the particular pie filling

Makes medium to large pie crust

VARIATIONS:

For a lower fat crust take out to tablespoons of shortening/oil

Could use any combination of the following nongluten flours: brown rice flour wholegrain millet flour whole

grain amaranth flour and/or wholegrain teff flour OR if you don't mind using a flour with gluten see the "

Simple Pie Crust" recipe

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality