Wheat free pie crust

[xenacryst]

I just finished eating dessert here, and I was savoring the first wheat free crust that I've made that was not only passable but really tasty.

• 1 cup oat flour
  
• 1/2 cup barley flour
  
• 2 tablespoons sugar (for a sweet pie crust) OR about the same amount of dried herbs for a savory crust
  
• 6 tablespoons butter, frozen and cut into chunks
  
• cold water (about 1/4 cup, depending on humidity and phase of the moon)
  

My secret to easy pie crust is to use a food processor. Put the dry ingredients in and whirl to mix. Add in the butter and process until you have a crumbly mix. Add the water in a steady stream until the dough is just starting to clump into a big ball. You want it wet enough to roll out without cracking, but not so wet that it's gooey. Roll out the dough on a floured (oat) surface. Since there isn't the kind of gluten you'd get in wheat flour to hold things together, it probably will crack a little and be fragile while putting it into the pan -- that's ok, you can pat pieces together in the pan just as well. Refrigerate until it's time to put the pie filling in.

Note: the recipe as written is *not* gluten free, just wheat free. See my reply for more details.