Wednesday, December 1, 2010

Gluten Free Pie Crust

This last Thanksgiving I had pumpkin pie for the first time in 12 years.  I was in heaven.
This crust recipe is very, very good and easy to make. It will definitely be on my Christmas menu.  Can't wait to try it on apple pie, and cherry, and pecan hmmmm then there's chocolate, and lemon and...oh so many new/old things to eat. 

Gluten Free Pie Crust

1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch (not potato flour)
1 tablespoon cornstarch
2 teaspoon sugar
1/2 teaspoon gluten-free baking powder (recipe for gluten-free baking powder below)
1 1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup shortening,or butter, chilled
1 egg, cold
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees F. 
Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.

Cut cold shortening or butter into dry ingredients.  Blend with a pastry cutter until butter is incorporated into the dry ingredients.  The dough should hold together when squeezed. 

Beat egg with vinegar and mix into dough.  Form into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out between two sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.

Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.

Tip:If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 degrees F. for 10 to 12 minutes. Cool before filling.

Baking Powder GF

1/2 teaspoon cream of tarter
1/4 teaspoon soda
1/4 teaspoon corn starch

Combine all ingredients and mix well

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