Gluten Free Crumb Pie Crust

Gluten free crumb crust makes a perfect base for cream or chiffon pies. Baking in the oven produces a crust that stays firm when filled. Crumb crusts are best for chilled pies. This recipe makes a 9-inch crust and is vegan, gluten-free, dairy-free (with milk alternative and margarine), soy and corn free.

Ingredients:

• 1-package gluten free rice bran or graham style crackers
  
• 10 or more gluten free ginger snaps
  
• ½-cup sliced almonds
  
• ¼-cup powdered sugar
  
• 6 tablespoons melted butter or margarine
  
• ¼-cup milk or milk alternative

Preheat oven to 350 degrees.

Crush the crackers, almonds and ginger snaps in a blender or food processor. Add more gingersnaps to taste if desired.

Add in the powdered sugar and blend well.

Transfer to a mixing bowl. Add in the melted butter and milk. Stir until well mixed and sticky. 

Pat the gluten-free crumb mixture into a 9” pie plate. Use a spoon to firm the edges and distribute the mix evenly. 

Pat any extra into a small baking ramekin or dish.

 Bake in the oven for 30 minutes. Ovens will vary; check at 20 minutes for doneness. Take the crust out when firm and it does not dent with your finger.

Store the crust in the refrigerator. Fill when completely cooled. 

Tips:

• Try dairy-free pumpkin chiffon filling for your holiday pies.
  
• Add ½ teaspoon cinnamon to the crumb mixture for a cinnamon kick.
  
• Sprinkle the extra crust mixture on top of a cooked fruit filling for a double-crust style pie.
  

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Recipe adapted from “Joy of Cooking”; Irma S. Rombauer; 1964
All content and images copyright kittycooks 2010 - 2011