Almond Pie Crust

***Recipe of the Month***     

Page 121 of Gluten Free Mama's Best Baking Recipes cookbook 

containing over 100 gluten free recipes at your fingertips, all under one cover. 

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Ingredients:

1 cups GFM’s Almond Blend Flour

1/4 cup almond meal

1/4 cup powdered sugar

1/3 cup margarine

1/8 tsp. almond flavor

1 egg white

Directions:

Preheat oven to 350 degrees.  In a medium bowl combine flour, almond meal, and powdered sugar.  Place margarine in a small glass bowl and microwave 15 seconds to soften.  Blend margarine with a fork until solid pieces are mixed in, then add almond flavor.  Pour all at once into flour mixture and work with fork or pastry blender until a mealy dough forms. 

Tear two 12 inch squares of waxed paper.  Form pie dough into a flattened circle and place on one piece of waxed paper.  Cover with second piece of waxed paper and, with a rolling pin, roll out pie dough between sheets of waxed paper into a 10 inch circle 1/4 inch thick.  Spray straight sided 9 inch glass pie plate with non-stick cooking spray. Remove top waxed paper from rolled dough and transfer to pie plate.  Peal off second sheet of waxed paper.  Tears in dough are repaired easily with fingers.  Prick pie dough every inch with fork.  Separate egg and reserve yolk for filling or other use.  Whip egg white with small whisk or fork and brush on bottom and sides of dough with pastry brush.  Bake 15 minutes in 350 degree preheated oven.  Let cool completely before filling. 

Yield: One 9 inch pie crust.  Double all ingredients except egg white for a two crust pie.

Tip:  This recipe works well with GF Almond Blend Flour also, or you may try it with your own favorite blend of GF flour.