Gluten-Free Pie Crust
Basic 9” Gluten-Free Pie Crust 
This is a tender, flaky pie crust that is reminiscent of a shortbread cookie. Replace the butter with non-hydrogenated margarine for a dairy-free or vegan version.
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup arrowroot
6 tbsp tapioca starch
6 tbsp potato starch flour
1/2 tsp salt
1 tsp xanthan gum
1 tsp baking powder
1 cup (2 sticks) butter, cut into 1/2-inch pieces
Combine flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum and baking powder.
Cut in butter.
Slowly drizzle in 1/2 to 1 tablespoon ice water.
Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
Gluten-Free Macadamia Nut Pie Crust
2 cups macadamia nuts
1 cup pecans
1 tsp kosher salt
2 tsp vanilla
Grind nuts in food processor until fine.
Add salt and vanilla and thoroughly combine.
Press the mixture onto the bottom and up the side of your pie plate, using your hand or the back of a spoon.
Refrigerate at least an hour before adding your filling.
Cashew Creme topping (gluten-free)
1 1/2 cups cashews: grind in blender
1 cup water: add to cashew mix, and blend until creamy
1 cup oil: add in a very slow stream, with blender running
1/4 cup maple syrup or honey: add
1/2 tsp vanilla or almond extract (gluten-free brand): add
Grind cashews in blender.
Pour in water and blend until creamy.
Add oil in a slow stream, with blender running.
Add syrup and extract, blend.
The easiest way to make any pie gluten-free is to use a basic pie crust recipe, but substitute rice flour for regular flour, but it’s a little gritty. For gluten-free graham cracker crust alternative, replace graham crackers with gluten-free rolled oats.