Saturday, April 24, 2010

Gluten Free Pie Crust

A very faithful gracious reader provided me with this Gluten Free Pie Crust.
Sometimes, gluten is just not our friend, so we (she and me) hope that this will help some one in our little Year of the Pie blog-o-sphere.
This recipe comes from The Gluten Free Gourmet Makes Dessert.

2 1/4 C. Featherlight Mix **see below**
1 rounded tsp. xanthan gum
1/2 tsp. salt
1 T. sugar
3/4 C. shortening
1 T. rice vinegar (or other)
1/4 C. liquid egg substitute or 1 egg, beaten
4 T. ice water
Sweet rice flour for rolling

In a medium bowl, blend the flour mix, xanthan gum, salt, and sugar. Cut in the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg substitute together with a fork. Add the ice water.

Stir the wet ingredients into the dry ingredients with a fork and keep blending until the dough forms a ball. Work a little with your hands to obtain a smooth texture. cover and refrigerate 30 minutes or more before rolling out.

Divide the dough in half and roll out on waxed paper or plastic wrap dusted with sweet rice flour. Use as much of the sweet rice flour as needed to work easily. Place the dough in a 9 inch pie plate. Bake as directed for the filling used.

For a baked single crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450° oven for 10-12 minutes or until slightly browned. Cook before filling. This recipe makes enough pastry for a 9 inch two-crust pie or two pastry shells.

**Featherlight Mix**

3/4 C. Rice Flour
3/4 C. Tapioca Flour
3/4 C. Cornstarch
2½ tsp. Potato Flour

I have yet to make a pie with this crust, but it will happen, so stay tuned.
In the future when I say, let's use our gluten-free pie crust, we will refer back to this.

Thanks for stopping by.

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