This post is part of
Real Food Wednesday
hosted by Kelly The Kitchen Kop
Gluten Free Pie Crust
(Makes enough pastry for a double crust)
1 C Millet Flour
1/2 C All Purpose GF Flour (I like Bob's Red Mills)
1/2 t Sea Salt
1 T Coconut Sugar
1 Egg (lightly beaten)
1/2 C Butter (or Coconut Oil if you can't have butter)
2 T Milk (add one at a time, you may not need all of it)
1 t Vanilla
Mix dry ingredients. Melt Butter and mix well into wet ingredients. Mix all ingredients together and form into a ball. (You can wrap your ball of dough in plastic and store in the fridge for a week or freeze for later.) Split ball into two. Roll out your dough between two sheets of plastic wrap. Your dough will be very fragile.(unlike normal pie dough.) You have to be careful when placing it into your pan. You may have to patch a few pieces around once you get it in. That won't affect the taste.
My Husband and I have been working on this pie crust recipe for years now. We love it and I hope you will try it and love it too. I would enjoy hearing any feedback about it.