Wednesday, November 28, 2012

Gluten Free Pie Crust


This yummy, rich crust is perfect for a pumpkin pie.


Makes a 9 Inch Pie
  •  1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
  • 2 cups raw pecans
  • 2 tbsp sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
  • 1 tbsp Butter of Earth Balance, melted
  • Grease a 9-inch pie dish very well and preheat the oven to 350 F. In a blender, process your oats into a very fine flour. If you don’t think your machine can get the oats fine enough, then I suggest buying oat flour from. The oat flour needs to be very fine in this crust, not flaky or chunky.
  • In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough
  • Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.
  • Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.
  • This recipe comes from a great blog by Angela Liddon @  http://ohsheglows.com.  I recommend visiting this site for some more wonderful recipes that are gluten and diary free.

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