Gluten-Free Pie Crust (Oat/Almond)

[Mike Nolan]

Gluten Free Pie Crust (oat/almond)

A gluten-free pie crust, goes well with cherry pie filling

Yield
1 pie crust

Ingredients

3/4 cup oat flour (oatmeal that has been ground up in food processor)
3/4 cup almond meal
3 tablespoons unsalted butter
1/2 teaspoon salt
1 tablespoon sugar

Instructions

If using oatmeal, grind it up into a flour in the food processor (we like it somewhat coarse.)

Add the other ingredients, pulse in the food processor for about 30 seconds. You should be able to squeeze a ball of it flat without it crumbling much.

Press into a pie plate. My wife does the bottom first, using a measuring cup to get it flat and even, then uses a spoon to fill the sides, working slowly so that the crust is evenly thick on both the bottom and the sides.

Bake in a pre-heated oven at 350 degrees for 10 minutes. If there are any bumps or bubbles, smooth them out with a spoon lightly as it cools.

Allow to cool completely before adding pie filling, then follow the instructions for your pie filling. A pie shield or a little aluminum foil around the edges may keep the crust from getting too brown along the top edge.

If there is some left over pie crust, you can sprinkle it on the top of the pie filling.

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