Quick & Easy Almond Pie Crust For one 9-inch tart pan: 1 cup Almond Meal (Pecan meal can be substituted.) 1/4 cup powdered sugar (this may contain cornstarch!) 2 tablespoons chilled butter or margarine 1 1/2 tablespoons of cream or non-dairy cream
In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan.
Note:: to pre-bake, prick the crust, then bake it at 375 degrees for 10 to 15 minutes until firm. Cool before filling.
Almond Macaroon Crust 3/4 cup ground almonds (almond meal) 1 1/3 cup brown sugar 9 teaspoons egg replacer w/ 6 tablespoons water 1 teaspoon vanilla
Preheat oven to 375 degrees F. Grease a 9 inch glass pie plate.
In a bowl mix together the ground almonds and 1/2 cup brown sugar. In a separate mixing bowl beat the egg replacer and water to form stiff peaks. Beat in the remaining brown sugar and vanilla. Fold the "egg" mixture gently into the almond mixture. Spread the almond mixture into a greased pie plate and press to form a crust. Prick the crust lightly with a fork. Bake the crust for 12 to 14 minutes, until firm. Cool on a wire rack before filling.
1 cup white rice flour 1/2 cup Brown rice flour 1/4 cup cornstarch 1/2 teaspoon salt 2 teaspoons sugar 1/8 teaspoon baking powder 2 teaspoons Xanthan gum
Mix all dry ingredients in a large bowl. Cut in the butter until the mixture is crumbly. In a small seperate bowl, whisk all of the wet ingredients until well blended. Pour the wet mixture into the flour crumbs.
You may need to add a little water depending on the humidity. Add a teaspoon at a time to get the right mixture.
On a piece of parchment paper or wax paper. Place half of the dough that has been shaped into a disk shape. Place a piece or parchment paper on top of the dough and roll the dough out into a thin pie shell.
Remove only the top paper and place the dough into the pie plate. Remove paper and shape the dough to fit your pan. Repeat with the second ball of dough. (You can either have a solid top crust, or a lattice top.)
1 2/3 cups GF sweet crumbs 2/3 cup unsalted chopped peanuts (can be replaced with any type of nuts) I used mixed nuts and loved it. 1/3 cup butter melted with 3 Tbsp peanut butter
This crust goes well with chocolate refrig, pies.
Basic GF Cracker Crust
1 2/3 cups GF sweet crumbs 2/3 cup mixed nuts chopped 1/3 cup melted butter
Press into the pie plates to form a crust. Bake at 350 if you are not freezing the pies. Watch to make sure the crust doesn't burn. It will probably be about 10 minutes.
