Allergy-Free Pie Crust

1/3 cup amaranth
1/2 cup almond meal/flour
1/3 cup potato starch
1/3 cup garbanzo & fava flour
1/2 cup cup brown rice flour
1/3 cup shortening
up to 8 tbsp ice water

I prefer making pie crusts in the food processor, but if you’d rather do it with a pastry cutter or a fork, that’s fine, too. At any rate, simply combine the flours and mix them thouroughly, first. Then, cut in the shortening with whatever you’re using — food processor fitted with a steel blade/pastry cutter/fork. Add ice water ONLY ONE tablespoon at a time. You’re only looking to make it come together, not be really sticky. When you can gather it together into a ball, and it doesn’t crumble, but it doesn’t stick to your hands either, it’s perfect. Chill for at least two hours before using. Makes two 9-inch pie crusts.


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