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    Belinda Meeker

    Easy Pie Crust (Gluten-Free)

    Belinda Meeker
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    Reviewed and edited by a celiac disease expert.

    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



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    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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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

    Shortening just means fat or oil. Pastry without any shortening is like a car without an engine - pointless.

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  • About Me

    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.


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