For kids with allergies, holidays can often be an awkward time. How much fun is watching everyone else eat pie? This is my recipe for a really yummy shortbread crust. I’ll be posting recipes for pumpkin and sweet potato pie fillings today as well!
You’ll need:
1/4 cup tapioca flour
1 cup white rice flour
1/3 cup white granulated sugar
1 stick (8T) cold non-dairy margarine (we love Nucoa)
Whisk together the dry ingredients, then add the cut-up margarine. You can blend it by mashing it with a fork; I just mix it all together with a pastry hook in my stand mixer. Spray the bottom of your pie pan with a non-stick spray (or grease with Nucoa). Do not grease the sides. Pat your mixture in. You won’t be crimping this crust. Just do your best to pat it in evenly. Prick the bottom and side of the dough with a fork. (I always forget this step… be forewarned: you will produce a beautiful pastry puff if you don’t stick your dough with a fork). Bake at 400 for about 20 minutes until golden brown.
Remove, add your filling and cook.
