Wheat Free Pie Crust

Meringue Shell Pie Crust

Ingredients:
3 egg whites, at room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup confectioners' sugar
1/4 cup finely chopped nuts (optional)

Directions:
Preheat oven to 275 degrees. Grease 9 inch pie plate well; make sure you cover the bottom and sides. Beat egg whites with cream of tartar and salt until just frothy. Continue to beat while adding the sugar a bit at a time. COntinue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 to 1-1/2 hours, or until light brown and crisp throughout. Cool to room temperature, then fill.

This is best made and filled just prior to eating.

Nut Crust

Ingredients:
1 - 1/2 cups finely chopped nuts
2 tablespoons granulated sugar
2 tablespoons butter, room temperature

Preheat the over to 400 degrees. Place all ingredients in a mixing bowl and mix well. Press the mixture in a 9 inch pie plate or baking pan; you shoudl have enough to cover the bottom and some of the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Cool then fill.

Crumb Crust

Ingredients:
1-1/2 cups crumbs (wheatfree cookies make good crumbs)
6 tablespoons butter, room temperature

Mix the crumbs and butter or margerine in a small bowl. Make sure the crumbs are evenly coated. Press the mixture into a pie plate, making the crust as even as possible. Bake five minutes or until slightly borwned. Or, chill until firm instead of baking.