November 20, 2012

Gluten Free Pie Crust

2         cups     Gluten-free flour blend (see below)
1/2      tsp        Salt
1         Tb        Coconut palm sugar, xylitol, or fructose

3/4      cup       Coconut oil or non hydrogenated margarine – make sure it is very cold
3 - 5    Tb        Ice Water – add ice to ¼ cup water and let sit 5 minutes
1                     Egg  organic, free range (for egg free add 1 tablespoon flaxmeal to 3 Tb warm water. Place in freezer for 10 minutes to thicken
2        tsp        Gluten Free Clear Vinegar

Preheat oven to 425 degrees.
  1. Using your mixer combine gluten-free flour blend, salt, and sugar.
  2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
  3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
  4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
  5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
  6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
  7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
    Gluten Free Flour Blend:

    1 cup Brown Rice flour
    1 cup White Rice Flour
    1/2 cup Tapioca Starch
    1/2 cup Potato Starch
    1 Tb Xanthan gum

    Mix together and store in a sealed container. Use cup for cup in place of regular flour.


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