Barley Rice Crust

Blend until creamy smooth:

1 C. cashews
¾ C. water

Pour over dry ingredients and put in:
¾ C. barley flour
¾ C. rice flour
¾ tsp. salt

*Roll out between plastic wrap. Bake At 350° for 10 min.

*Procedure for rolling out piecrust: With a damp cloth, moisten an area about 12”x14”. Place plastic wrap over wet area. Put half the dough in center of plastic, Then place another piece of plastic over dough. Roll out a 10-11” circle. Remove top plastic. Place hand under bottom plastic and flip crust into pie pan, remove plastic. Repair any torn crust by pressing together or adding additional dough. For top crust, roll out between plastic, following preceding steps. Remove top piece of plastic. Pick up bottom plastic and flip crust onto pie. Remove plastic. Pinch edges together and flute**.

Note: For prebaked pie shell, prick bottom and sides of crust well with fork (If filling and crust are baked together, do not prick.) Bake at 350° for 20-25 minutes or until fluted edge is firm to the touch.

**Flute—Fit pastry into pie pan; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.