Pot Pie Crust Recipe

[BamBam]

My husband and I were drooling over some recipes in my "Taste of Home" cookbook and we really want to make a chicken or turkey pot pie.

What recipe would you use for the crust?

Bernadette

[lpellegr]

Bette Hagman's Vinegar pastry has worked for me and feels and tastes just like real pie crust.

1c white rice flour

3/4c tapioca flour

3/4c cornstarch

1 rounded teaspoon xanthan gum

3/4t salt

1T sugar

mix these together in a bowl. Cut in:

3/4c shortening

Blend together:

1 egg

1T vinegar (cider is fine)

Stir those into the flour/shortening mixture.

Add ice water 1T at a time until you can gather it all into a ball - should take only 2-3 T. Form into two balls, cover and refrigerate 30 minutes (you can also wrap in plastic wrap at this point and freeze or refrigerate). Roll out between two pieces of plastic wrap dusted with sweet rice flour. Use as usual - put into pie tin or over pot pie and bake.

I found that this handles pretty well without falling apart and even comes out flaky. I've been thinking about chicken pot pie myself, but I don't have a recipe - can I have yours? Then we can both enjoy some success!

[jerseyangel]

You could also get The Gluten Free Pantry Pie Crust Mix, use half for your pot pie, and freeze the other half for the next pie! It is very good

[jaten]

As Patti said, Gluten Free Pantry Pie Crust Mix!

[Sweetness]

My husband and I were drooling over some recipes in my "Taste of Home" cookbook and we really want to make a chicken or turkey pot pie.

What recipe would you use for the crust?

Bernadette

Chicken Pot Pie Crust

This is a nice and easy recipe for a pie crust that you can use to top your own favourite chicken pot pie recipe. It rolls out very nicely.

Preheat oven to 435 degrees F.

Flour Mixture: 1 cup white rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 Tblsp. potato flour.

2 1/4 cup gluten-free flour mixture (from above)

2 sticks of very cold butter

1/2 cup very cold water

3/4 teaspoon baking powder

1/2 teaspoon salt

Combine flour mixture, baking powder and salt. Sift to combine. Add 1 stick of butter cut into small pieces to a food processor and mix on low until crumbly (it should look like small peas).

Add 1 stick of butter (cubed) to the ice water; add to dry mixture and blend with a food processor until blended until it begins to form a ball. Roll into ball or divide into two parts if you are making two crusts.

On a gluten-free floured surface roll out each ball into the desired size and/or shape. You can also roll it onto a piece of parchment paper which makes it easier to transfer onto the already prepared pot pie. Roll this very thin to approximately 1/4" thickness.

Bake until the filling is hot and the crust is golden brown.

***********

C

Open Original Shared Link