Gluten Free “Crumb” Pie Crust


1 ½ cups GF Flour (see below)

½ cup margarine – melted

½ cup brown sugar

½ cup chopped nuts (I like pecans but it works well with almond or walnuts)



Mix ingredients and spread evenly in a 9”x13” pan.

Bake at 350°F for 10 minutes.

Stir until well crumbled and use to line two small pie plates. Bake another 10 minutes or until browned.


Use as you would a graham cracker crust.



2/3 bean flour

1/3 cup sorghum flour

1 cup cornstarch

1 cup tapioca flour

Mix well.

Hint:  double or triple the recipe and keep in an airtight container in a cool place.  Use as you would all purpose flour.


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