Barley-Rice Pastry Recipe for Savory Pies (egg-free, dairy-free)

Delicious Barley-Rice Pastry for Quiche and other Savory Pies
This recipe is in memory of its creator, Wyona Hertwig, who was
a lovely human, a splendid baker and vegan cook, and an artist.

MIX TOGETHER in BOWL:

*1/2 C. Barley Flour
*1/2 C. Brown Rice Flour

WHIZ TOGETHER:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt

STIR above into Flour Mixture, mixing lightly.

PAT into pie plate
PRICK with a fork.

BAKE at 400F for 10 minutes until golden brown
FILL with any savory quiche or pie filling such as this vegan broccoli-mushroom quiche recipe

Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.

Other Recipes of Wyona's that 

highlight barley as an ingredent include:

Barley-Pecan Burgers

Lentil-Green Pea-Barley Soup

Barley-Corn Casserole

Beet-Barley Borscht