PIE CRUST (PASTRY DOUGH)-ALL BUTTER WITH ALMOND FLOUR
Whether you are Wheat-free or not, this versatile pie crust easily takes Brown Rice Flour and/or Oat Flour as substitutions without sacrificing any of it's delicate flakey texture. I use 1 cup Brown Rice Flour and 1 cup Oat Flour when I make this recipe. I am allergic to wheat and gluten. This crust with the flour substitutions never disappoints!
CALORIES: 249.8 |
FAT: 18.7g |
PROTEIN: 3.9g |
CARBS: 18.2g |