Allergen-Free Pie Crust

This is a basic pie crust recipe that you can modify to suit your allergy needs.


1 1/2 cup flour (barley OR wheat OR a Non-Wheat flour)
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons fat (butter OR margerine OR equivalent)
3 or 4 tablespoons water


Sift all the dry ingredients together. This is important to give some lift to the flour. Cut fat in using two forks or a pastry blender until the mixture resembles clumps about the size of small peas. Add cold water, a little at a time, distributing the water evenly throughout the whole of the mixture. When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with flour. Roll until the dough is of sufficient size to fit into a 9 inch pie pan. Line the pie pan with dough. Bake at 425 F for 10 - 15 minutes. Fill with a cream filling. Makes one 9 in pie crust. This can be frozen and used like a commercial pie crust if desired.

Variation: This crust can be made gluten free by using a gluten free flour like millet, rice or quinoa, or a blend of those flours. Nut flours will also work, but are expensive. Bean flours would taste excellent if the crust was to be used for a meat or vegetable pie rather than a dessert.

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