Gluten-Free Pie Crust Made With Pecans

This recipe works great with pumpkin pie. The dough can be made into little cookies by making 2 inch disks about 1/4 inch thick and baking for 12 minutes. We sell pecans by the pound in our Bulk Department.

Gluten-Free Pie Crust

2 cups raw pecans

1 cup GF oat flour

2 Tbsp. sugar

3 Tbsp. ground flaxseed

1 tsp. cinnamon

½ tsp. salt 

¼ cup brown rice syrup

1 tsp.  butter or Earth Balance

Grease a 9-inch pie pan.  Preheat oven to 425 degrees. Add the pecans to a food processor and pulse until nuts start to clump and some oils release. In a saucepan combine brown rice syrup and butter, heat on low until butter is just melted. In a bowl, combine oat flour, pecan mixture, sugar, flaxseed, cinnamon, salt, and syrup/butter. Use your hands to mix the dough very well. You should be able to form a ball. Press the dough mixture into the pie pan, bringing it up along the sides. Press as firmly as you can. Prick the bottom of the crust with a fork a few times. Prebake for 13-15 minutes. Remove and cool for ten minutes. Works great with pumpkin pie.