This recipe is courtesy of Anne Lee, M.S. Ed., RD, nutritionist at the Celiac Disease Center at Columbia University. This piecrust is great for savory pies such as spinach pie and quiche. The recipe calls for nut meal. You can purchase this ingredient at natural-foods stores or make your own using a coffee grinder.
1 cup ground nut meal, such as almond or hazelnut
2 tablespoons garbanzo bean flour (also known as chick-pea flour)
Mix together nut meal, flour, and butter. The mixture should have the consistency of a graham cracker crust. Press the mixture into a pie plate. Fill as desired.
Makes 1 crust
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