The Gluten-free Gourmet by Bette Hagman

Author:Bette Hagman
Language: eng
Format: epub
Publisher: Henry Holt and Co.
Published: 2012-01-23T16:00:00+00:00

Crush the cereal in a plastic bag, then add the butter and sugar and shake together. Pat the mixture into a 9” pie tin. If the pie is to be baked, pour the mixture into the unbaked cereal crust and bake according to the filling recipe. If the pie filling is already cooked, bake the crust in preheated 400° oven for about 6 minutes before filling it. Cool before serving.

Nutrients per serving: Calories 80, Fat 4g, Carbohydrate 10 g,

Cholesterol 10 mg, Sodium 110 mg, Fiber 0, Protein 1 g

Ginger Cookie Crust

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