Gluten-Free Pie Crust (Pecan/Oat)

[Mike Nolan]

pecan/oat shortbread pie crust (gluten free)

A gluten-free pie crust that works well for pecan and pumpkin pies, and possibly others.

Yield: 1 pie crust

Ingredients

4 tablespoons softened butter
1 cup pecan meal
1 cup oat flour (1 1/4 cups of gluten-free oatmeal that has been ground up in a food processor)
1/4 teaspoon salt
3 tablespoons sugar (see note below)
Instructions

Preheat oven to 375 degrees.

Mix well. It may look like small pellets, but when you press a ball of it between your fingers it should not crumble.

Press into a 9" pie pan, including up the sides of the pan.

Bake for 15 minutes, then while hot use a spoon to flatten the crust down again and, if necessary, push it back up the sides of the pie pan. Let cool before using.

A pie shield should help to keep the sides from getting over-baked.

Note on sugar: If made with granulated sugar, it will be similar to a graham cracker crust. If made with powdered sugar, it will be a smoother and slightly firmer crust.

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