Wheat-free pie crust
Yield:
1-9” pie crust
Prep Time:
10 minutes
Cook Time:
12 minutes
Additional Time:
30 minutes
Total Time:
52 minutes
A wheat-free pie crust that makes a great substitute to the traditional version.
Ingredients
- 3/4 c. sorghum flour
- 1/2 c. millet flour
- 1 tsp. white vinegar
- 2 Tbsp. coconut oil
- 2 tsp. maple syrup
- 2 eggs, separated
- Water
- 1/8 tsp. salt
Instructions
- Whisk sorghum flour, millet flour, and salt.
- Crumble coconut oil in flour mixture until pea-sized or smaller.
- Whisk egg in a separate bowl. Add vinegar and maple syrup to egg, then mix well with flour mixture.
- Add just enough water to bring together. Place in fridge covered for at least 30 minutes.
- Once ready to bake, press into a greased pie plate.
- Whisk egg, then brush all over pie crust. Prick bottom with fork.
- Bake at 350°F for 10 to 12 minutes.
- Allowed to cool for at least 30 minutes, then fill and bake pie.
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