Wednesday, March 14, 2012

Today is National Pie Day

Imagine my grief after finally coming upon the most excellant pie crust receipe for pie crust I could even come upon in all my baking to get diagnosed with Celiac and have to start over again!  SIGH!

Now, I think I've found it again!  Patterned after my original receipt but tweeked to be gluten-free.  Here it is!

  • 1 cup white rice flour
  • 3/4 cup tapioca flour
  • 3/4 cup arrowroot starch
  • 1 rounded teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup palm shortening
  • 1 egg, lightly beaten
  • 1 tablespoon vinegar
  • 3 tablespoons ice water
In a medium bowl, whisk together the flours, arrowroot, xanthan gum, salt and sugar.  Cut in the shortening.  Blend together the beaten egg, vinegar, and cold water.  Stir into the flour mixture, holding back some, until the pastry holds together and formas a ball.  (Kneading does not toughen this pastry).

Form two balls and place in a bowl; cover and refrigerate for 30 minutes.  Remove and rool one ball betwee, 2 sheets of wax paper that ahve been sprayed with cooking spray.  To place in a pie tin; remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan.  Shape it into the curves before removing the second piece of plastic wrap.  Bake in a preheated 450 degree oven for 10-12 minutes.  Add filling and follow directions for that pie.  Makes two 9 inch crusts.

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