Pie Crust: Gluten free, dairy free

Recipe Courtesy Kendra Hubbell

Pie Crust: Gluten Free, Dairy Free, Nut Free

Fills a 9 inch pie pan.

1 cup Gluten Free Oat Flour
1/2 cup Tapioca or Potato Starch
1 tsp xanthan gum
1/2 tsp salt
1 stic (6 tbsp cold shortening) Earth Balance dairy free margerine
2 tbsp ice water

Preheat oven to 400.

Sift the flour and salt into a bowl. Add 1 stick of Earth Balance and cut in with a pastry blender or fork, until the

mix resembles crumbs. Add the water to allow the dough to bind. Gather the dough in a ball and form on a cutting board

that has been floured some extra tapioca or potato startch. You can also use some powdered sugar as well.

Roll out the dough to about 1/8 inch thick. Roll the dough up in your rolling pin to transfer it to a 9 inch pie pan.

Even it out with your hands and trim the edges with a knife, to leave a 1/2 inch overhang.

Poke fork holes all over the bottom of the crust. Line the crust with parchment paper and pie weights. I used rocks.

Bake for 12 minutes. Remove paper and weights (add your favorite filling) and bake for 6 more minutes until golden.

If your filling needs to bake the entire time with your pie, add it instead of your weights and then bake.