Gluten-free Graham Pie Crust
 
 
The recipes makes enough for two pie crusts. You can use one half for a pie crust and the other half for crackers.
Author:
Serves: 8
Ingredients
  • 1½ cups sorghum flour
  • 1 cup arrowroot
  • ½ cup rapadura, sucanat or coconut sugar
  • 2 tsp cinnamon
  • 2 Tbsp chia seeds
  • 1 tsp baking powder
  • ½ baking soda
  • ½ tsp sea salt
  • 7 Tbsp butter or coconut oil
  • 1 egg (two if you are making crackers)
  • 4 Tbsp honey
  • 1 tsp vanilla extract
  • 3 Tbsp cold water
Instructions
  1. pre-heat oven to 325 F.
  2. Grind the chia seeds in a coffee grinder.
  3. Whisk together dry ingredients in a large mixing bowl.
  4. Add butter or coconut oil and blend with a pastry blender until mixture is crumbly.
  5. Add remaining ingredients and stir until dough can be manipulated into a soft ball, adding cold water 1 Tbsp at a time if necessary.
  6. Cover dough and refrigerate it for one hour.
  7. Split the dough in half and press one half evenly into a greased pie pan.
  8. Bake in oven for 10-15 mintues or until golden brown. The crust will puff up a bit, but don't worry.
  9. When done, let it cool enough for you to press the crust down firmly. Let it cool completely before putting the ice cream in.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-graham-pie-crust/