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

1. Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
2. Combine dry ingredients and blend well.
3. Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
4. Stir only until a ball forms.
5. 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.).
6. Pat or roll crust to fit into pie pan.
7. Dough tears easily, but mends easily using extra bits to patch.
8. Prick with fork.
9. Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
10. 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)