Thursday, October 4, 2007

Gluten Free Pie Crust - Happy Thanksgiving!

Gluten Free Pie Crust

Pastry Flour Mix

1 Cup Rice flour
½ Cup Tapioca flour
½ Cup Arrowroot flour
½ Cup Potato starch - or – Arrowroot flour
1 Tsp Xantham Gum
½ Tsp salt

Wet Ingredients

1 Cup Shortening (or Butter, or Margarine)
1 Cold egg
1 Tbsp Vinegar
¼ Cup Ice water

Use rice flour for rolling out the dough. (The dough is really sticky!)

Put pastry mix in a large bowl.
Cut in the shortening until it is the size of peas (don’t over do it) in a small bowl.
Mix the egg, vinegar & ice water. Stir this into the flour mixture.
Knead dough a little bit to form a ball.
Refrigerate dough for 1 Hour, or more to chill.
Divide dough and roll out using a lot of flour to avoid sticking. Your may want to roll the dough on parchment paper so you can lift it more easily, and flip it onto your pie plate.
Fill & bake as directed for your pie filling.

For a pre-baked shell:
Prick pastry with a fork on sides and bottom. Make at 450deg F. for 10-12min or until slightly browned. Cool before filling.