Pastry Recipe for Pie Crust - Gluten Free |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is the BEST pie crust I have ever made, even pre-gf. It is gluten free, and dairy free and can be made soy free as well. It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. -Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook. Ingredients:
1 cup rice flour |
1/2 cup tapioca flour |
1/4 cup potato starch |
1/4 teaspoon salt |
2 teaspoons xanthan gum |
4 ounces margarine (see below***) |
1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs) |
1 teaspoon apple cider vinegar (or water if you can't use vinegar) |
3 tablespoons ice cold water |
Directions:
1. *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
2. *In a separate bowl, whisk together the egg, vinegar and ice water.
3. Slowly stir the egg mix into the flour mix, until a ball is formed.
4. *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
5. Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
6. *If the pastry is a little hard when removed from the fridge, knead again a little bit.
7. *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
8. *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
9. ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
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