GF No-roll Pie Crust

This pie crust can be frozen! Hooray!

Ingredients for 9-inch bottom crust:

3/4 C Pancake and Baking mix
1/4 C plus 2 TBS oat flour
2 1/2 tsp granulated sugar (You can also use Stevia in the Raw)
1/4 C plus 2 TBS oil of choice
2 TBS plus 1 tsp non-dairy milk (I use rice milk)

Directions:

Measure all the dry ingredients into a clean pie plate and mix them together with a fork.

Whisk oil and milk together in a separate bowl, then add them to the dry ingredients, once again mixing with a fork. Use your hands to press the crust into the bottom and up the sides of the pie plate. Crimp the edges with your fingers.

If the pastry must be baked before the filling is added, bake the crust in a 350 degree oven for 24-26 minutes or until the crust begins to turn golden. Let cool.

If you don't need to bake the pastry, add the pie filling and bake the pie as the directions require. What the pastry should look like before baking.

From: Celebrating Food: 121 Gluten-Free Recipes for a Healthier You! by Susan Gauen