My Pie Crust Is Laughing At Me
Posted 25 December 2013 - 02:46 AM
Daughter: Positive tTG-IgA, DGP-IgA, and DGP-IgG. Celiac confirmed by biopsy in June 2013, at age four. Clear gastrointestinal, behavioral, and neurological/sensory symptoms since very early infancy, even when exclusively breastfeeding.
Me: Diagnosed by GI with "presumed celiac" based on health history, celiac in family, and resolution of fat malabsorption and many other symptoms on gluten-free diet. Long history of eczema, chronic diarrhea, steatorrhea, ataxia, peripheral neuropathy, infertility, chronic insomnia, low cholesterol, vitamin deficiencies, and joint pain. Negative celiac tests after 15 years gluten-light and then a brief but awful gluten challenge.
Posted 29 December 2013 - 04:00 PM
This may be cheating, but Pillsbury makes a gluten free pie crust that comes in a tub in the dairy section of Kroger. I don't know who else carries it. You just work it in your hands until it softens; then roll out between sheets of waxed paper. Follow their directions about transferring to the pie tin. My mince meat pie was beautiful!
Posted 29 December 2013 - 04:17 PM
I tried this recipe in early Nov & I thought it turned out great. It was my 1st time w/gluten free crust. I mad a pumpkin pie. I changed a few thing & am listing exactly what I did.
1C all purpose flour (I used Bob's red mill)
1/2 tsp xanthum gum
1/4 tsp salt
6 Tbsp lard, cut into cubes
1 large egg
2 tsp lemon juice
Combine the flour,sugar, x gum,salt until crumbly like a coarse meal. Add egg, lemon j until it holds together.
Shape dough into a ball and place btwn 2 pieces of wax paper. Flatten & roll to 1/4 in, remove one side of wax paper & invert into 9" pie pan, remove other sheet of wax paper, cut off excess, crimp edges, put in filling. It worked great for a pumpkin pie. as I said I made some changes in the original recipe
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