Rice Crisp Cereal Pie Shell for Fruit Pies
|2||cup||Ener-G Brown Rice Flour|
|1||cup||gluten-free rice crisp cereal|
|2||tbsp||apple juice concentrate or sugar|
Preheat oven to 350 degrees F. Mix Ener-G Brown Rice Flour and rice cereal together with margarine (make sure margarine isn't too cold) until well blended. Add water and mix until dough forms. Roll out dough on lightly dusted board to proper size for 8inch or 9inch diameter pie pan. Make sure edges of dough are thicker than middle or it will get hard if to thin. Place dough in slightly greased and floured pie pan. Press dough out to edges and trim off excess dough. Use more flour if dough is too sticky. Prick bottom to prevent buckling. Place fruit filling in pie and bake for approximately 55 minutes or until top is brown. You may also bake the pie shell by itself for cream pies by baking it for 10 minutes at 450 degrees F. or until light brown.