Sunflower or Pumpkin Seed Pie Crust: Gluten-Free, Oil-Free

This is my favorite crust, pictured here with our REAL Vegetable Quiche. Not only is it delicious, but it is full of good things for you and is oil-free, gluten-free and soy-free.

1 cup rice flour plus extra on the side for rolling if necessary
1 cup sunflower or pumpkin seeds, soaked in water for at least 4 hours
1/2 teaspoon xanthan gum

Drain and rinse seeds. Place in a food processor and pulse several times to start forming a paste. In a small bowl mix together flour with xanthan gum. Add to food processor and pulse to incorporate. Add a 1/4 cup of water and pulse several more times. Scrape down the sides of the bowl. Add another 1/4 cup water and make a dough. Add water as necessary to get a smooth dough and process until mixture clumps into a ball. Remove from processor and place in a small bowl. Dough can be used right away or covered and refrigerated.

Dough may be rolled or pressed into pie shell. If rolling, place dough on a piece of wax paper at least 12 inches in length. If the dough is too sticky you may dust your hands and the wax paper with more flour. Press dough into a flat circle and cover with another sheet of wax paper. Roll out with a rolling out to a circle as large as the pie plate you will be using. Carefully peel off the top sheet of wax paper. Don’t worry if the dough tears or crumbles. You can easily just press it into the pie plate where needed. Turn the dough onto the pie plate, pressing it to match the plate form. Carefully and slowly remove the top sheet of wax paper. Trim edges.

Bake crust at 350F for 10 minutes. Remove from oven. Pour in filling and bake according to recipe directions.

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