Our Recipe Collection

1 cup Hodgson Mill Multi Purpose Baking Mix

½ cup Hodgson Mill Corn Starch

½ cup tapioca flour

½ c. canola oil

¼ c. milk

Mix ingredients together and divide into two balls.  Roll each ball between two sheets of waxed paper.  Flip crust over pie plate, peel off waxed paper and flute around top edge.  Bake for 10 min. at 350ºF for a pre-baked crust. With pie filling, flip second crust over the top of unbaked crust filled with filling of choice and peel off waxed paper.  To allow steam to escape, prick top crust with fork, flute top edge and dust lightly with granulated sugar.  Bake pie for 30 min. at 350ºF.

Yield: 2 single crusts or 1 double crust

Recipe Nutrient Analysis: 1/8 OF RECIPE

247 Calories; 2g Protein; 31g Carbohydrates; 14g Fat; 1 Saturated Fat; .15mg Cholesterol; 4mg Sodium; 2g Dietary Fiber

 (submitted by consumer)