Gluten free Flakey Pie CrustFrom midgelet 7 years ago
- 1 1/4 cups white rice flour shopping list
- 1 cup tapioca flour shopping list
- 1 tablespoon sugar shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon xanthan gum shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup vegetable shortening shopping list
- 4 tablespoons cold butter shopping list
- 1/2 cup milk shopping list
How to make it
- In a medium bowl whisk together the white rice flour, tapioca flour, sugar, baking soda, xanthan gum, and salt.
- Add the shortening and butter to the flour mix.
- Using your fingertips, a pastry blender, two dinner knives, rub or cut the shortening and butter into the dry ingredients until they are the texture of coarse meal with pea-sized pieces.
- Gradually stir in the milk with a fork to moisten the dry ingredients.
- On a board lightly floured with tapioca flour, form the dough into a ball, then a disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Pre-heat the oven to 350 degrees.
- Butter a 9 inch pie plate and set aside.
- Roll out the dough between two pieces of waxed paper into a 12 inch round.
- Remove the waxed paper from the top of the round and invert the pie plate on top of the dough.
- Place your other hand under the waxed paper and turn the round over so that the dough falls into the pan.
- uck the dough into the pan and then peel off the waxed paper.
- Let the overhang drape over the edge of the pie plate, while gently fitting the dough into the pan.
- Using scissors trim the dough to a 1 inch overhang.
- Fold the overhang under evenly.
- Crimp the edges of the pie crust with your thumb and forefinger, or press it with the tines of a fork.
- To make a partially baked crust: using the tines of a fork, evenly poke holes in the bottom and sides to prevent it from rising when prebaked, bake 8 minutes before adding the filling and finishing the baking.
- To make a fully baked crust: using the tines of a fork, evenly poke holes in the bottom and sides of the crust to prevent it from rising when baked.
- Bake until golden brown, 18 to 20 minutes.
- Let cool completely before filling.
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