Bob’s Red Mill rice flour has a pie crust recipe on it that isn’t half bad. It only makes one small crust which, in my experience, doesn’t quite fill a 9-inch pie pan. So I usually make two recipes and use the little bit of leftover for some pie crust cookies like my mom used to make. Here’s the already-doubled recipe.

  • 1 1/2 Cups white rice flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg, slightly beaten
  • 1 Tbs. honey (optional)
  • 1/4 Cup melted butter or coconut oil

Preheat oven to 425 degrees. Beat the egg, honey, and butter together.

Sift together the flour, baking powder, and salt. Add to the egg mixture.

Their instructions call for you to roll out the very soft dough on a rice-floured surface, then slice it into pie wedges. Carefully lift each wedge into the pie plate, then press the seams together with your fingers. I have just plopped it into the dish, pressed it out with my fingers, and cut off any excess.

Bake for 10-20 minutes or until it turns golden brown. Fill with your preferred fillings, and continue baking.

For the leftover dough, roll or press it out on a piece of foil. Sprinkle with cinnamon (my mom used a mixture of cinnamon and sugar, but we’re primal here) and bake until golden brown. Serve with honey and it’s like a sopapilla!

Recipe adapted from Bob’s Red Mill