pie crust

[Guest guest]

Does anyone have a pie crust recipe that can withstand pecan pie?

I can do pie crust, but apparently the boiling sugar in pecan pie can lift anything up off the bottom of the pan unless it is glued down with gluten.

I will trade my secret for cheese cake-- I'll even pay in advance:

For cheese cake, or cream pies, I bake a thin layer of brown sugar brownies in the bottom of the pan I want to use. I bake them until they are thoroughly done and leave them in the pan to cool. The cheese cake filling is pour right on top of the giant cookie and after baking and cooling, I end up with a cheese cake that appears to have a graham cracker crust.

I use the cheese cake recipe inside the Philadelphia cream cheese package for the pie filling.

This is the cookie recipe that I use for crust

Brown Sugar Brownie

3/4 C butter or margarine

2 cups light brown sugar

1/2 teaspoon vanilla extract

2 eggs

1 1/2 cups unsifted GF flour

1/2 teaspoon xanthan gum

1/2 teaspoon ground tapioca

( 1 teaspoon ground ginger if making cookies)

1- cream together butter and sugar, add vanilla.

2- add eggs to mixture and blend in well

3- mix together dry ingredients

4- add dry ingredients and stir gently just to mix

For cookies, bake in a 9 X 12 pan 375 degrees (350 for a glass pan) until done. They are better as cookies if you add 1 teaspoon of powdered ginger.

For cheese cake crust, spread the dough thin in the bottom of your cheese cake pan. You want a thin cookie for the crust. This will easily do two cheese cakes, or bake the extra dough is a small bar cookie pan for cookies. Bake at 375 (350 for glass pan) until well done.

I grind and blend my own flour, but Bob's Red Mill GF all purpose flour works for this recipe. Just makes sure the cookies are well cooked because garbanzo flour is bitter when it is under-done.

If you need graham cracker crumbs for anything, you can dry out and crumble these cookies and get a really close substitute.

best wishes

Chris

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