This gluten-free pie crust recipe, inspired by chef Rebecca Reilly, contains millet flour, a highly nutritious flour that complements oat flour and the multi-blend mix. This flakey crust is indistinguishable from a wheat-based crust.Explore our rich collection of content by joining the discussion about particular articles here.
I used only a bottom crust (not knowing how it would work out), and I think I pre-baked it too much because it was a little crispy around the edges, but overall, really very good.
I'm going to try another one tomorrow, and cut back a bit on the pre-bake time.
Thanks for a great recipe. My husband is very happy!! We went GF a little over a year ago, and I don't think he had any pie at all last summer! Again, thanks!
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