Nutritional Info

Nutrition Facts

Serving Size 1 (9g)

Calories 21
Calories from Fat 3 (15%)
Amount Per Serving %DIV
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 3.4mg 0%
Potassium 19.6mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 0.5g 1%

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Recipe Description
The use of oil creates a flaky crust, which is used to perfection with the scalloped design pattern.
Prep time
25 min
Cook time
16 min
Ready In
41 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  cold water
2 Tablespoon(T)  vegetable oil
1/4 Teaspoon(t)  salt
2 Tablespoon(T)  brown rice flour
1 Tablespoon(T)  cold water
1 Tablespoon(T)  cold water
2 Tablespoon(T)  brown rice flour


Preheat oven to 350°F. Oil a 9 inch pie plate. In a medium sized bowl, stir together flour and salt, using a large metal spoon. Set aside. In a small bowl, using a hand operated mechanical beater, beat together oil and water. Scraping sides of bowl well, pour liquid mixture over dry flour mixture. Stir and mix well with a large metal spoon to distribute moisture evenly to form a moist, crumbly dough. Transfer to prepared pie plate by gently patting out only small amounts of dough at a time. Do this evenly, working around side of pie plate; repeat with small amounts of dough over bottom. When pie plate is covered, go over again, pressing and working the dough to form a smooth crust. Form a narrow edge around top to finish off pie shell. Bake 15 to 16 minutes, or until crust looks dry or crust on bottom sounds crisp when tapped with a fork. Small cracks in crust are normal. Do not overbake or crust will be too dry. Remove pie plate from oven and place on a wire rack to cool for at least 30 minutes before filling. Prepare pie filling of choice. Cook filling on top of stove until fruit is soft. Pour partially cooled filling into prebaked, cooled pie shell.

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