Gluten Free Pie Crust

I have been searching for quite a while for a good looking GF pie crust recipe, and this one looks very promising! I haven't tried it yet though, but it comes from The Renegade Kitchen blog, and I always love her recipes! I'm definitely going to be trying it soon!

Gluten free Crust

What you’ll need -
1 Cup Stoneground buckwheat flour
1/2 Cup Sorghum flour
1/2 Cup Tapioca/Cassava Flour
2T Coconut Sugar
1/4 tsp Sea Salt
5T Coconut Oil
2T Apple Cider Vinegar
4-5T water
Tools -
Mixing Bowl
Small bowl
9 inch Pie Plate
Whisk or Electric mixer (like a Kitchen Aid)

How to do it -
Step 1 – Preheat oven to 350F. Add dry ingredients, including sugar, to a mixing bowl and combine well.
Step 2 – Add coconut oil to dry mixture and incorporate until dry mixture turns crumbly.
Step 3 – Combine water and apple cider vinegar in a small bowl.
Step 4 – Add water mixture to dry mixture slowly, mixing with your hands or electric mixer (on low) until it begins to stick together well, but don’t let it get too wet. Work the dough into a ball with your hands a few times.
Step 5 – Press the dough evenly into the pie plate with your hands (you don’t need to roll it out first).  Sometimes I use a small glass to roll out the base of the crust while it is in the pie plate.
Step 6- Once you have the crust the way you want it, place it in the oven at 350F for 15min.  Once finished, remove and allow to cool while you prepare the filling.

Go on over to The Renegade Kitchen link and see the delicious sounding filling that she put into this pie crust! I don't do eggs, or I'd be all over it! ;-)

Love one another~Yvonne