Pie Crust
(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch pie crust
  • 1/3cup sprouted barley flour (can substitute millet flour for a non-gluten version)
  • 1/3cup sprouted brown rice flour
  • 1/3cup sprouted quinoa flour
  • 1/2cup melted butter
  1. In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
  2. Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
  3. If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
Recipe Notes

*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes