Rice Flour Pie Crust

by Dr Jo

Mix these ingredients together in a 9-inch pie plate:

1/3 cup whole almonds, grind to a fine powder and transfer to 9 inch pie plate

¾ cup brown rice flour

¼ teaspoon cinnamon

Pinch of ground cloves


Mix these together in a small saucepan:

2        Tablespoons water

2 Tablespoons oil (I use grape seed oil)

2 Tablespoons honey


Heat gently (if necessary) until honey liquefies. Pour into pie plate. Stir with fork until well blended. Let stand a few minutes for rice flour to absorb liquid. Shape crust by patting mixture firmly into place with fingers. Pat top edge of crust into a straight edge.


For unfilled crust bake at 350 degrees F for 18 minutes or until lightly browned with a few small cracks. Cool before filling.


For filled crust, bake empty shell at 350 degrees F for 5 minutes. Then add desired filling and finish baking as your recipe directs.


Makes one 9-inch pie shell. Double recipe for a 10-inch pie shell with a little left over.


From The Allergy Self Help Cookbook