Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 Gluten Free Pie Crust Source: posted to GFCF list by Becky 3 cups GFCF rice crispies powdered in blender 1/2 cup-3/4 cup pecan meal 4 TBSP melted margarine 2 tsp sugar Blend all together in a bowl and pat into bottom and sides of pie plate. For pumpkin pie: Bake with pumpkin pie filling per directions on Libby's can. Note: it looked before and after cooking that the crust would not hold up when cut-wrong- it held up great, just a little crumbly at the edge, but came out perfectly clean. Quote Link to comment Share on other sites More sharing options...
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