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- Easy Pie Crust (Gluten-Free)
Easy Pie Crust (Gluten-Free)
- By Belinda Meeker
- Published 12/11/2007
- Gluten-Free Pie & Pie Crust Recipes
-
Rating:
Belinda Meeker
44 year old female, married 26 years, 3 sons, live in IL, 3 of us have been diagnosed
with celiac disease and have been gluten-free for 1 year. I have written;"The Life Of Me" but never
published it.
Easy Pie Crust (Gluten-Free)
This recipe comes to us from Belinda Meeker.
Ingredients:
2 cups gluten-free flour (1 cup tapioca flour- 1 cup white rice flour)
6 table spoons gluten-free butter
6 table spoons gluten-free shortening
1 table spoon powdered milk
1 teaspoon xanthan gum or guar gum
1 teaspoon salt (optional)
1/3 cup cold water
Directions:
Sift both flours, xanthan gum, powdered milk, salt) into mixing bowl, add butter and shortening and use your pastry cutter to blend together until well cut, then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes, make two same-sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are making—for pumpkin Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean--I covered my crust with foil after the 15 minutes and they turned out beautiful.
Ingredients:
2 cups gluten-free flour (1 cup tapioca flour- 1 cup white rice flour)
6 table spoons gluten-free butter
6 table spoons gluten-free shortening
1 table spoon powdered milk
1 teaspoon xanthan gum or guar gum
1 teaspoon salt (optional)
1/3 cup cold water
Directions:
Sift both flours, xanthan gum, powdered milk, salt) into mixing bowl, add butter and shortening and use your pastry cutter to blend together until well cut, then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes, make two same-sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are making—for pumpkin Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean--I covered my crust with foil after the 15 minutes and they turned out beautiful.
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Comments
#1 ( liz)
Rating:
Sounds like a recipe I'd like to try, minus the shortening. To my knowledge, shortening = trans fat, and is not something I consume.
Would love some suggestions.
#2 ( Raquel)
Rating:
At first I got excited about this recipe but I too wish that it had no shortening, and I'm dairy intolerant so I'm wondering what role the powdered milk plays and if I can use something else instead.
#3 ( Lorre)
Rating:
(Extra Virgin Organic) Coconut Oil is very good for you-do the research-and is a delicious substitute for shortening. I haven't tried this recipe but if I do I will use coconut oil.
#4 ( an unknown user)
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Crisco shortening has zero trans fats. Try the recipe.
#5 ( Kaitlyn)
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I'm lactose intolerant too- I wonder if they have powdered rice flour?
#6 ( Sharon Ackley)
Rating:
Noticed this recipe some time ago. Finally tried it today and IT IS THE EASIEST GLUTEN FREE PIE CRUST I've found and tried in 6-1/2 years of being gluten free.