Gluten Free Nutty Pie Crust Recipes
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
GLUTEN-FREE PIE CRUST
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Provided by Sandra LeRose
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
- Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g
GLUTEN FREE NUTTY PIE CRUST!
I have been using this recipe for a few years now! It is both tasty and a bit unusual, its a better than tradional pie crust. Enjoy! :)
Provided by Gail Eischeid
Categories Pies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 F.
- 2. Mix oil, honey, then add arrowroot powder, flour and cinnamon. Mix in in ground nuts and seeds.
- 3. Press the crust onto bottom and sides of lightly oiled pie pan, but not on upper flat rim of pan.
- 4. For baked Pies, bake crust 3 to 5 minutes, then allow it to cool 5 to 10 minutes.
- 5. Scoop Filling into crust and baked according to recipe.
- 6. For No-Bake Pies, bake the crust 9 to 14 minutes or until firm. Cool.
- 7. Scoop pie filling and chill. Sprinkle extra ground nuts on top of filling for a decorative effect for added flavor.
- 8. Baker's Note: Amaranth Flour can be replaced with "buckwheat flour, millet, or rice flour". This will slightly change the flavor and color of the crust.
- 9. Baker's Note 2: Arrowroot powder can be replaced with Cornstarch.
- 10. Baker's Note 3: ground nuts and seeds, such as Almonds, walnuts, pecans, sunflower seeds, pumpkin, flaxseeds or any combination.
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