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Hi Everyone,

Here is a pie crust recipe that I have changed to gluten free from Betty
Crocker's pie crust recipe and it is especially good if a small amount of the
gluten free mix is replaced with bean flour (fava and garbanzo), perhaps a 1/4
cup or less.

Gluten Free Pie Crust

l cup GF mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca
starch)
1/2 tsp salt
1/2 tsp xanthan gum (sold at health food stores)
1/2 cup shortening
3-4 T ice water

Mix GF mix, salt and xanthan gum in bowl, then blend shortening in with pastry
blender.  Use fork to mix while pouring small amts of ice water in and make
into ball.

Roll out onto GF mix floured waxed paper and turn upside down into 9" pie
plate.  Don^Òt worry if it tears, just repair by patching.  Bake at 475 deg for
one crust pie, pricking bottom so it won^Òt bubble up for 10 min or until light
brown (will be lighter than wheat pie crust).  This crust is very crunchy and
flaky.

Hope this helps the pie bakers,

Barb from NE Ohio