Guest guest Posted May 26, 2001 Report Share Posted May 26, 2001 Melt-in-the-mouth oil crust source: More from the Gluten-free Gourmet by. Bette Hagman " This easy pat-into-the-pan crust is so simple to make, it may become your favorite for single-crust pies. This is not flaky but does cut well and is guaranteed to melt in your mouth ( with no gritty aftertaste). " 1 cup sweet rice flour 1/2 cup tapioca flour 1/2 cup cornstarch 1 tsp. xanthan gum 1 1/2 tsp. sugar (optional) 1 1/4 tsp. Salt 2/3 cup veg. oil 3 tbs. cold soy milk. In medium bowl, mix together flours, xanthan gum, sugar, and salt. Pour the oil into a measuring cup and whip in the milk with a fork until the two are blended. Pour into the flour mixture and blend lightly until well moistened. ( the dough will not form a ball) Pat the mixture into a 9 " or 10 " oiled pie tin. Form a medium thick crust, shape edges and fluting the top, if desired. If the pie is to be filled and then baked, pour filling in gently and bake as directed for the filling used. For a baked crust, bake the crust in a preheated 425 oven for about 15 minutes, or until golden brown. Cool before filling. Makes one 9 " or 10 " pie shell. I have used this and really like it. Quote Link to comment Share on other sites More sharing options...
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