Azspirit's GF (gluten-free) Pie Crust
Submitted by azspirit

I have tried a gazillion piecrust recipes with GF (gluten-free) ingredients, and they were tough enough to build tanks out of them, and the taste was basically yucky, too. Then, I decided to use a "Pie Filling Bars" recipe for the crust, and it was absolutely YUMMY!

Ingredients:

1 cup margarine
1-3/4 cup sugar
4 eggs
1-3/4 cups rice flour
1/2 cup sweet rice flour (from the Asian market)
1 teaspoon Xanthan Gum
1-1/2 teaspoons GF baking powder
1/4 teaspoon salt
1 teaspoon GF vanilla

Cream together margarine, eggs and sugar. Add remaining dry ingredients. Mix well, and spread about 1/4 inch deep on bottom and sides of your pie pan. A deep dish pie pan is best, because this crust takes a little more room than the regular kinds of piecrusts. You will get at least 2 large 1-crust pies out of this. Fill shell immediately with pumpkin pie filling mixture, and bake according to the directions in the pumpkin pie filling recipe you're using.

This is also good when filled with any of the Comstock's™ GF canned pie fillings (cherry, apple, etc), with a few teaspoons of the crust saved for dropping on top of the fruit filling before baking.

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