Wednesday, January 4, 2012

Pie Crust

¼ c sorghum flour
¼ c. millet flour
¼ c.  tapioca starch
2/3 c. sweet rice flour
2 t. xanthan gum or guar gum
1/2 teaspoon salt
¾ c butter flavored Crisco alternative
2/3 c. water (approximately)
  1. Add all dry ingredients to mixing bowl and blend
  2. Cut Crisco alt. into small chunks and lay on top of blended dry ingredients.
  3. Put bowl in freezer for 15 mins.
  4. Remove from freezer and blend until the fat is about pea sized chunks
  5. Pour in water mix and roll into a flattened ball
  6. Wrap ball in plastic wrap and refrigerate for at least 1 hr.
  7. Remove and roll out between two pieces of wax paper.
  8. Place in a 9inch pie pan (don’t stretch the dough)
  9. Put pie pan in the refrigerator for at least 30 mins
  10. Remove from fridge place a buttered piece of foil on top and fill it foil with beans (to keep it from rising)
  11. Bake at 400 degrees for 20-30 mins

Pecan Pie


  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup dairy free butter
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2-2 1/2 cups chopped pecans 
  1. Toss all the ingredients (besides 1/2 - 3/4 c. of nuts) into your food processor and blend until all ingredients are completely combined and the nuts are chopped.
  2. Pour into your unbaked pie crust and add the 1/2 cup of nuts to the top to give it the look you want.
  3. Place pie in preheated oven (400 degrees) and bake for 35-40 mins.