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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Easy Pie Crust (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Sat, 25 May 2013 19:00:45 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment710</link><description><![CDATA[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.<br/><br/>
(Comment posted by liz at 8:14 am, Wed 12th Dec 2007)]]></description><author>no@spam.com (liz)</author><pubDate><![CDATA[Wed, 12 Dec 2007 08:14:35 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment710</guid></item><item><title><![CDATA[Comment #2 (Reply to Comment #1)]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment5303</link><description><![CDATA[Shortening just means fat or oil.  Pastry without any shortening is like a car without an engine - pointless.<br/><br/>
(Comment posted by Pie Guy at 2:52 pm, Mon 21st Dec 2009)]]></description><author>no@spam.com (Pie Guy)</author><pubDate><![CDATA[Mon, 21 Dec 2009 14:52:45 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment5303</guid></item><item><title><![CDATA[Comment #3 (Reply to Comment #1)]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment11430</link><description><![CDATA[Try coconut oil. It is the same consistency. I use it in all my pastries that call for oil or shortening.<br/><br/>
(Comment posted by Anita at 7:23 am, Tue 15th May 2012)]]></description><author>no@spam.com (Anita)</author><pubDate><![CDATA[Tue, 15 May 2012 07:23:44 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment11430</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment740</link><description><![CDATA[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.<br/><br/>
(Comment posted by Raquel at 5:52 am, Thu 13th Dec 2007)]]></description><author>no@spam.com (Raquel)</author><pubDate><![CDATA[Thu, 13 Dec 2007 05:52:29 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment740</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment749</link><description><![CDATA[(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.<br/><br/>
(Comment posted by Lorre at 1:01 pm, Thu 13th Dec 2007)]]></description><author>no@spam.com (Lorre)</author><pubDate><![CDATA[Thu, 13 Dec 2007 13:01:32 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment749</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment760</link><description><![CDATA[Crisco shortening has zero trans fats. Try the recipe.<br/><br/>
(Comment posted by  at 10:34 pm, Thu 13th Dec 2007)]]></description><author>no@spam.com ()</author><pubDate><![CDATA[Thu, 13 Dec 2007 22:34:59 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment760</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment1778</link><description><![CDATA[I'm lactose intolerant too- I wonder if they have powdered rice flour?<br/><br/>
(Comment posted by Kaitlyn at 8:57 pm, Sat 8th Mar 2008)]]></description><author>no@spam.com (Kaitlyn)</author><pubDate><![CDATA[Sat, 08 Mar 2008 20:57:17 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment1778</guid></item><item><title><![CDATA[Comment #8]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment1879</link><description><![CDATA[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.<br/><br/>
(Comment posted by Sharon Ackley at 3:03 pm, Fri 21st Mar 2008)]]></description><author>no@spam.com (Sharon Ackley)</author><pubDate><![CDATA[Fri, 21 Mar 2008 15:03:25 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment1879</guid></item><item><title><![CDATA[Comment #9]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment2728</link><description><![CDATA[This recipe saved my pie! I'd just dropped and destroyed the crust I had baked for a blueberry pie and needed a replacement quickly, and so had no time for a recipe that required chilling for any amount of time. 

This recipe is not only lightning-quick but super flaky like puff pastry. Plus, there are so few ingredients! The dough is easy to roll out (it's soft and pliable, unlike most very crumbly and hard to work doughs.) I can't say enough good things about it. I can barely believe I'd been baking this long without it.<br/><br/>
(Comment posted by dting at 8:51 am, Mon 18th Aug 2008)]]></description><author>no@spam.com (dting)</author><pubDate><![CDATA[Mon, 18 Aug 2008 08:51:59 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment2728</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3029</link><description><![CDATA[Haven't tried the pie crust but plan to - it sounds good!  Would suggest that dried soy milk could be used instead of cows milk. I am lactose intolerant and make my own soy milk. You can make your own rice flour using brown or white rice in a coffee or spice grinder.  Practically any kind of flour can be made like that in small amounts-like millet, amaranth, tapioca, nut etc.<br/><br/>
(Comment posted by ginnie weber at 10:19 am, Sun 26th Oct 2008)]]></description><author>no@spam.com (ginnie weber)</author><pubDate><![CDATA[Sun, 26 Oct 2008 10:19:11 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3029</guid></item><item><title><![CDATA[Comment #11]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3151</link><description><![CDATA[Some answers:  you can omit the powdered milk and use evaporated milk or silk french vanilla creamer (if lactose intolerant) instead of water.  Old trick, but it works.
For the shortening, use coconut oil.  It HAS the consistency and properties of shortening.  I used coconut oil only (substituted both shortening and butter) and it was delicious.   Crisco has no trans fat, but it has TBHQ, aka petroleum so I avoid it.<br/><br/>
(Comment posted by CC at 7:22 pm, Sat 29th Nov 2008)]]></description><author>no@spam.com (CC)</author><pubDate><![CDATA[Sat, 29 Nov 2008 19:22:37 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3151</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3266</link><description><![CDATA[Just made this crust for an apple pie. I did not have powdered milk so I used real milk. I did not have xanthan gum (I hate it anyway, makes things 'slippery') so I used 1/4 cup of firm tofu that I mushed to a pudding consistency.  The crust stayed together while cutting and serving the pie. The crust had no real taste however. It is a nice generic crust.  I will add some sugar or something next time to sweeten it up. It is also appropriate for pot pies and quiches.  I will make a tofu quiche this weekend (allergic to eggs) with this crust. I did NOT miss the regular wheat flour based crust at all. I dislike most gluten free products as the gluten free ingredients create a new taste that I am so not used to and therefore dislike.  This crust does not have that horrible taste or consistency that many mixes have.<br/><br/>
(Comment posted by natasha at 9:40 pm, Tue 30th Dec 2008)]]></description><author>no@spam.com (natasha)</author><pubDate><![CDATA[Tue, 30 Dec 2008 21:40:33 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3266</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3446</link><description><![CDATA[In November I beat an egg then added water to make the 1/3 cup.   Made a very good crust even better, flaky and more tasty.<br/><br/>
(Comment posted by Sharon Ackley at 6:33 pm, Thu 12th Feb 2009)]]></description><author>no@spam.com (Sharon Ackley)</author><pubDate><![CDATA[Thu, 12 Feb 2009 18:33:23 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment3446</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment9375</link><description><![CDATA[This was my first gluten-free pie crust. What I liked about it was how smooth it rolled out. It was very easy to work with and I liked being able to use two sheets of wax paper instead of extra flour. It holds its shape well, and doesn't crumble easily like some other gluten-free flours. Any rips or tears are easily patched together and the buttery texture melds and shapes well. Since the filing I was using was a chiffon that you place to chill in a pre-cooked crust, I used the Joy of Cooking's generic recommendation for unfilled pie shells: 450 degrees for 12-15 minutes. I found the taste, once cooked to be crispy but slightly stale, although it does taste buttery and was therefore pretty good overall in terms of flavor. However, this could be because I left the pie crust out overnight and made the filling the next morning. With a regular pie this might fly, but it could be that in using alternative ingredients, it might require different handling. Next time, I'll be sure to refrigerate it immediately. And if I try this again, I will use something closer to the recommended temperature and time for the pumpkin pie, to see if that improves the flakiness of the crust. I used Spectrum brand organic palm oil shortening and canola oil spread (in lieu of butter) for the fat. The shortening has zero trans fats and the canola oil is a good butter alternative if you are vegan or have omitted dairy from your diet. I think coconut oil is also a great idea if you want a sweeter flavor without having to add sugar.<br/><br/>
(Comment posted by Leslie at 1:14 am, Fri 2nd Sep 2011)]]></description><author>no@spam.com (Leslie)</author><pubDate><![CDATA[Fri, 02 Sep 2011 01:14:00 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment9375</guid></item><item><title><![CDATA[Comment #15]]></title><link>http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment11381</link><description><![CDATA[I've made many other gluten free baked goods (muffins, cakes, breads etc.) but this was my first foray into pie crust. I was impressed with how easy it was to make, roll out and 'patch up' although I must say it didn't need anywhere near as much patching as traditional dough. The technique of rolling between two sheets of waxed paper worked very well. It did't seem to want to brown the way a 'regular' flour crust does, so after the pie was cooked (rhubarb, fresh from the garden) I turned the broiler on for a few minutes to get that nice, golden brown look. I left out the powdered milk altogether, didn't bother substituting anything and it worked out fine.<br/><br/>
(Comment posted by bill sykes at 1:57 pm, Sun 13th May 2012)]]></description><author>no@spam.com (bill sykes)</author><pubDate><![CDATA[Sun, 13 May 2012 13:57:00 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21503/1/Easy-Pie-Crust-Gluten-Free/Page1.html#Comment11381</guid></item></channel></rss>