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Non Gluten Pie Crust
From A Taste of Vitality Cookbook

Non Gluten Pie Crust

Makes 8 servings.
Preparation T me:
35 minutes

- An easy way to grind sesame seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashioned pearl tapioca in a coffee grinder
- This crust is suitable for sweet dessert fillings as well as savory fillings

1 cup brown rice flour
2 tablespoons tapioca flour
1/2 cup sesame seeds, ground
(or ground pecans)
1/4 teaspoon sea salt
5 tablespoons vegetable shortening, non-hydrogenated
(or unrefined coconut oil or walnut oil or canola oil)
3 tablespoons water, (maybe a bit more)
Oil a pie dish.
Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add water and mix. You want the pastry to be wet enough so that when I t is pressed together, it sticks together (forms a ball). Often times it will not be wet enough, but its better to start with less and add more as need ; so it is not wet enough, you will need to add additional water one tablespoon at a time to achieve good dough.
Place pastry into the pie shell and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up). If filling with a non-bake filling bake the crust in a 350 degrees F (175 Degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling. If using piecrust with a filling that bakes, f ill crust and bake as directed for the particular pie filling. Makes 1 medium to large piecrust.

VARIATIONS:
- For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.
- Could use any combination of the following non-gluten flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, an /or whole-grain teff flour.