Ali's Gluten-Free Pie Pastry |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Who needs gluten? This recipe produces a tender, nutty crust thatâs as tasty as any traditional pastry. Itâs the perfect base for all your pie favorites.Harriet Stichter, Milford, Indiana Ingredients:
ingredients for single-crust pie: |
1 cup gluten-free all-purpose baking flour |
1/3 cup ground almonds |
3 tablespoons sugar |
1/4 teaspoon salt |
1/4 teaspoon xanthan gum |
6 tablespoons cold butter or margarine, cubed |
2 tablespoons beaten egg |
1 to 2 tablespoons ice water |
ingredients for double-crust pie: |
2 cups gluten-free all-purpose baking flour |
2/3 cup ground almonds |
1/3 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon xanthan gum |
3/4 cup cold butter or margarine, cubed |
1 egg, beaten |
3 to 4 tablespoons ice water |
Directions:
1. In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed.
2. For single-crust pie: Form into a disk and wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.
3. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
4. For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
5. Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
6. Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking. Yield: pastry for one 9-inch pie.
|
|