Day 313 No Wheat Pie Crust

No Wheat Pie Crust

This not gluten free.

This crust is for a pie that does not need to be baked

1 1/2 Cups Millet Flour
1/2 Cup Barley Flour
1 Teaspoon Salt
1/4 Cup Earth Balance
1/4 - 1/2 Cup Water

1.  Place all ingredients except water in a food processor.  Mix until the flour resembles cornmeal. Slowly add water until the dough rolls up into a ball.  Place the ball in plastic wrap and refrigerate for 30 minutes.

2.  Roll out into a pie shell.  Bake at 350 F for 15 minutes or until the crust is light brown.  Let cool completely before filling.

Works with a Chocolate Pudding Pie

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Day 239 Cream Cheese Pastry Crust

Cream Cheese Pastry Crust

1 Cup All Purpose Flour
1/4 Teaspoon Salt
3 Tablespoons Earth Balance, cut into small pieces
5 Tablespoons Vegan Cream Cheese

1.  Combine the flour and salt in a bowl, and work in the Earth Balance using a pastry cutter or your fingers.  When it is well blended, add the cream cheese and lightly work it with your fingers until the dough comes together.  Wrap in plastic and press into a disk and refrigerate for at least 10 minutes.

2.  If the dough has been refrigerated for more than an hour, let it set it room temp for 15 minutes before using.  Roll into whatever type of dough you need.

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