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Gluten-free Dairy-free Egg-free Traditional Pie Cr... Recipe

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Gluten-free Dairy-free Egg-free Traditional Pie Cr...
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Ingredients
8
Count
Nutrition
2150
Calories
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Ingredients:

Directions:

  1. Place flour, starches, salt and sugar in a food processing bowl. Pulse for a few seconds to blend ingredients. Place shortening or shortening/butter combination, cut into small, approximately 1/2-inch pieces, in the food processing bowl. Pulse ingredients for 15 to 30 seconds until mixture resembles a coarse meal.
  2. With the food processor running, slowly pour cold water into the feed tube, just until the dough comes together. Stop the food processor immediately and remove the dough. If the dough comes together before you’ve poured all the water into the feed tube, do not add the final amount of water.
  3. Place dough on a lightly floured surface (brown rice flour) or a piece of parchment or waxed paper. Form dough into a ball and cut in half. Wrap one half of the dough in plastic wrap to prevent it from drying out while you work with the other half.
  4. Flatten the ball of dough into a round disc, place between two pieces of waxed or parchment paper and roll out the dough with a rolling pin. If your dough is slightly sticky, lightly flour the dough disc and the bottom parchment/waxed paper before rolling out the dough.
  5. After rolling the dough, gently remove the top piece of parchment/waxed paper. Invert the rolled pie dough into a lightly greased pie tin (using spray oil or lightly grease with shortening). Fill the pie shell with desired filling.
  6. Unwrap the second half of dough and roll it as instructed above. Lay rolled dough on top of the pie. Using your fingers, gently press down the dough along the edge of the pie tin. This will help seal the top and bottom pie crusts together. Running a knife along the outside edge of the pie tin, cut the excess pie crust from the pie tin and discard or save for another use. Using your fingers, pinch the dough to flute the edge or use a fork to press the crust edge down.
  7. To obtain a nice golden crust, lightly brush your crust with milk of your choice or a beaten egg white mixed with 1 tablespoon water, before placing the pie in the oven for baking. Double-crusted pies must vent steam during baking. With a small knife, place several slits in your top crust before baking your pie
  8. .....................................................................................................................
  9. TIP No food processor? Make dough by working shortening/butter into the dry ingredients, adding water and mixing with a fork or pastry blade just until dough comes together. Pie dough has a tendency to become tough if the dough is overworked, so work quickly to prevent an overworked dough
  10. .......................................................................................................................
  11. TIP Gluten-free pie dough dries out quickly, so be sure to wrap the dough you’re not rolling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2150.16 Kcal (9002 kJ)
Calories from fat 965.16 Kcal
% Daily Value*
Total Fat 107.24g 165%
Cholesterol 2.37mg 1%
Sodium 2438.05mg 102%
Potassium 691.2mg 15%
Total Carbs 281.16g 94%
Sugars 9.33g 37%
Dietary Fiber 9.4g 38%
Protein 19.34g 39%
Vitamin C 1.2mg 2%
Iron 9.1mg 50%
Calcium 169.7mg 17%
Amount Per 100 g
Calories 398.7 Kcal (1669 kJ)
Calories from fat 178.97 Kcal
% Daily Value*
Total Fat 19.89g 165%
Cholesterol 0.44mg 1%
Sodium 452.08mg 102%
Potassium 128.17mg 15%
Total Carbs 52.13g 94%
Sugars 1.73g 37%
Dietary Fiber 1.74g 38%
Protein 3.59g 39%
Vitamin C 0.2mg 2%
Iron 1.7mg 50%
Calcium 31.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.1
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

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