No rolling pin — no problem! The only "tools" you need for this gluten-free pie crust are a mixing bowl, a fork, and your fingertips. Bake the shortbread-like crust, then fill it with your favorite cream or custard filling.
Lightly grease a 9" pie pan.
Blend the ingredients until crumbly.
Spread the crumbs in the pan. Use your fingers to press into a uniform layer across the bottom and up the sides. Press the crumbs firmly together, paying close attention to the top edge of the crust for a neat finish.
Freeze the crust for 20 minutes.
While the crust chills, preheat the oven to 375°F.
Bake the crust for 12 to 15 minutes, or until it's uniformly golden brown. Remove it from the oven, and cool on a rack.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Want to make cheesecake? This crust makes enough for two 9" to 10" cheesecake bases. Pre-bake the crust before adding the filling; then finish following your cheesecake recipe directions.
