Pie Crust (vegan, gluten-free)


3/4 cup amaranth flour (this plus date sugar gives it the graham-crackery taste)
1/2 cup arrowroot flour (also called arrowroot powder)
1/2 cup tapioca flour
1/4 cup millet meal (or millet flour)
3/4 cup date sugar
1/4 cup brown sugar
14 Tablespoons vegan margarine


Allow margarine to soften to the point that it is easy to slice but still holds its shape.
Preheat oven to 400 degrees.
Mix all ingredients except for margarine.
Slice in the margarine until it is finely and uniformly distributed but NOT melted in.
Press the crumbles into the pie form.
Gather up remaining dough for top or next pie.
If you decide to make a top:
Put light-weight cutting board on table, and put dough on cutting board. 
Roll dough flat with a rolling pin.
Use empty pie form to trace shape of top:
Turn pie form upside down on top of dough and cut around it, making a dough circle.
After the pie is filled, flip the cutting board with the dough circle on top of the pie plate, making sure the circle of dough will line-up with the pie form when flipped.
Put pie crust in oven for 5 minutes at 400 degrees.
Take crust out of oven and let cool at room temperature for 10 minutes.
Put crust in refrigerator for at least 15 minutes
The crust is now ready for filling (or it can be kept in refrigerator over night)
Add filling and bake at 350 degrees for up to 35 minutes

Serving Information:

Yields enough crust for 1 12-inch pie plus top; or 2 10-inch bottom crusts.


NOTE 1: 

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