Pie Crust - Gluten Free Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 C gluten free flour blend
1 T sugar
1/2 tsp xanthan gum - omit if in flour blend
1/4 tsp salt
1/4 C cold butter, cut into chunks
1/4 C cold shortening
1 large egg
3 T cold water
1/4 tsp apple cider vinegar
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Directions: |
Directions:1. Combine flour blend, sugar, xanthan gum, and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resemble coarse crumbs.
2. Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir until just moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.
3. Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12 inch circle. Transfer pastry to ungreased 9 inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Prep: 20 min Total:1 hr 35 min |
Personal
Notes: |
Personal
Notes: Tip #1 - Gluten Free Flour Blend: Combine 2 C rice flour, 2/3 C potato starch, 1/3 C tapioca flour and t tsp xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
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