Lucky for me I had a little gluten free inspiration from my husband. He’d made me some gluten free shortbread cookies the week before and had commented how good they’d be as pie crust. I thought I’d give it a shot!
So I adapted it. And by adapted, I mean I just took the recipe on the back and put it in a pie tin instead of into cut out cookies. This pie crust also works well for our coconut cream pie recipe.
Gluten Free Pie Crust Recipe
What you’ll need:
- 1 whole package Bab’s Red Mill Shortbread Cookies Mix
- 3/4 cup unsalted butter cut into 8 pieces
- 1 large egg yolk
- 2 Tbsp. water
Follow the instructions on the back of the package. Instead of rolling out into cookies, press into pie tin and bake 12-15 minutes @ 375.
We’ve been trying to reduce sugar all around at our house. You can double the sugars in the recipe to sweeten it up even more. We like a little tartness from our peaches!
- 4-5 cups diced peaches
- 1 tablespoon lemon juice
- 1/8 cup granulated sugar
- 1/8 cup brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons tapioca (the Kraft “Minute” kind). Grind it up into a powder.
Mix it all together and toss it in your pre-baked pie crust.
Bake at 425 degrees for about 40 minutes. Let the pie cool for about an hour and serve!
And it ends with me not being able to take a good photo of the end result, because half of it has all ready disappeared into bellies. And by good photo, I mean a snap with my iPhone as with the rest of them!🙂