Amaranth Pie Crust - Gluten Free
- 1/2 cup arrowroot
- 1/4 cup almond meal flour
- 3/4 cup amaranth flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3 tablespoons vegetable oil
- 3 -4 tablespoons water
- Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
- Combine dry ingredients and blend well.
- Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
- Stir only until a ball forms.
- If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
- Pat or roll crust to fit into pie pan.
- Dough tears easily, but mends easily using extra bits to patch.
- Prick with fork.
- Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
- Cool and fill.
arrowroot, almond meal flour, amaranth flour, salt, cinnamon, vegetable oil
Taken from www.food.com/recipe/amaranth-pie-crust-gluten-free-357052 (may not work)