GF pie crust

[Guest guest]

GF pie crust

Makes one 10-inch pie.

Source: Living without Fall 2003 pg. 45

 

 

Pie crust:

 

2/3 cup rice flour

1/4 cup corn or tapioca starch

3 tbs. tapioca starch

1 tsp. xanthan gum

1/4 tsp. salt

1 tbs. sugar

1/4 tsp gluten-free baking powder

3 tbs. cold,margirine

3 tbs. vegetable shortening in small pieces

1 egg yolk replaced

3 tsp cold water

1 tsp. cider vinegar

 

1. Blend dry ingredients.

2. Cut in margarine and shortening until mixture resembles a course

meal. Add egg yolk replaced, water and vinegar. Blend.

3. Wrap dough in plastic and press into a ball. Chill for 1 hour.

4. Between two sheets of plastic wrap, roll dough out into a 12-inch

circle ( about 1/4-inch thick). Remove top sheet of plastic wrap and

flip pastry onto a 10-inch pie plate. Keeping the plastic wrap over the

topof the crust, pat it into the pan, piecing together any parts that

separate when the crust lands in the pan. Remove the second sheet of

plastic wrap. Crimp edges.