No eggs, no wheat, no problem! This crust is great for pot pies, tarts, pies and just about anything you can think up!
Pie Crust (gluten and dairy free!)
1-1 1/2 cup Almond, Amaranth OR Spelt flour
3 Tbsp. coconut oil, goat butter, or DF margarine
2 Tbsp. Honey or Agave Nectar
1/8 tsp. baking soda
1/4 tsp salt
Mix all the ingredients together, adding a small amount of water until the desired consistency is met. Flatten dough into a round disc between two floured waxed paper (or a plastic bag works too!) Gently roll out the dough to 11 inch round disc. Or split dough in half and make two small discs for tarts or turnovers.
Put dough on a baking sheet and refrigerate until firm. Invert it into a pie pan and press in place, Bake for 10 mins. @ 300 degrees until light brown. Cool and fill.