Thursday, June 22, 2017

Gluten-Free Pie Crust 2 (GF)

Gluten-Free Pie Crust 2 (GF)
(1 double crusted pie)


1 cup GF Flour (cup4cup)
2/3 cup Tapioca Flour
½ cup Sweet Rice Flour
1 tsp. Xanthan Gum
1 tsp. Guar Gum
½ tsp. Salt
¼ tsp. Baking Soda
3 tbsp. Sugar, divided
½ cup Shortening
½ cup Milk
1 tsp. Cider Vinegar


In a food processor, place dry ingredients, 2 tbsp. sugar and shortening and mix well.  Add milk and vinegar and blend until the dough forms a ball.  If it doesn’t form a ball, use a spatula to break up the dough and process again.  Scrape sides if needed.  Remove dough and knead on a floured surface until smooth.  Flatten into a i-inch thick disk and wrap in plastic wrap and chill 1 hour.  Remove dough from refrigerator, cut in half and massage with hands until warm and pliable.  This makes it easier to handle.  Roll the dough to a 10-inch circle between two pieces of heavy-duty plastic wrap that have been dusted with white rice flour.  Use a damp paper towel between countertop and plastic wrap to anchor the plastic.  Keep remaining half tightly wrapped to avoid drying out.  Move rolling pin from center of dough out to the edge, moving it around in a circle in a clockwise fashion to assure uniform thickness.  Remove top plastic and invert crust, centering it in a 9-inch nonstick pie pan (not a black one).  Remove remaining plastic and press crust in place.  Flute edges as desired cutting away excess dough.  Fill with favorite pie filling or blind bake for your desired need.  If making a double crust pie, repeat process with remaining dough and top pie.  Seal dough in your usual way and bake according to your recipe.

Note:               You can use the dough scraps leftover for making some small fruit tarts or wrap tightly in plastic wrap and then in foil or a freezer bag for later use.

Ideas for Future Efforts

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