I got a lot of comments, here and on Facebook, regarding my attempts at making a gluten-corn-soy-legume-oat-egg free pie crust. I didn't want to share the recipe until Thanksgiving was past, in case it turned out to be a flop.
I did not have any of the pie myself, but those who had it (especially those who had it because they are gluten-corn-legume-oat free) said it was good - similar to a graham cracker crust. I am not sure if "good" was by standard pie crust standards, or by "gluten-corn-soy-legume-egg-free" standards, but I'll take it.
So, here's the recipe, which my sister-in-law sourced from somewhere:
Gluten Free Flour-
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
If you can't find brown rice flour, white rice flour can be substituted, but it needs the addition on 1 tsp xanthan gum.
The recipe that looks like it will work best is an oil crust, which you will mix directly in the pie plate, no rolling required.
1 1/4 cups gluten free flour mix
1/4 cup sweet rice flour
2 tablespoons sugar
2 tablespoons ground almonds
1/2 tsp salt
1/2 cup oil
Mix together the first 5 ingredients. Pour oil into the dry ingredients and mix together using a fork. Pat into place. Fill and bake according to the directions for a 9 inch pie.
A couple of notes:
If you're going corn-free you shouldn't use the white rice flour + xanthan gum option, as some xanthan gum is corn-derived.
I was using my 12" pie plate, so doubled the recipe. The crust that resulted was quite oozy, which meant getting it up the sides of the pie plate was challenging. I'd pull it up the plate, then back-load it with apples to hold it in place. Would not work with a custard or cream based pie, I don't think. But I don't know if the same issue would arise with the recipe as written.
And now the recipe is saved, so next year when it comes time to prepare Thanksgiving pies, we will have the crust recipe on hand.