Pie Crust

[delawaregirl]

For those of you who make your own pie crust what flour blend do you use? I thought I had it figured out but am now not sure.

[lonewolf]

I use 3 C Brown Rice Flour, 1 C Potato Starch, 1/2 C Tapioca Starch and 2-1/2 tsp. Xanthan Gum, sifted together 3 times.

I actually have a double batch of pie crust chilling in the refrigerator right now made with this flour. Here's the recipe I used.

1 C Rice flour mix

1/2 tsp. Ener-G Egg Replacer (optional)

1/4 C Butter

1/4 C Spectrum Organic Shortening

1/4 C Cold water

Cut the butter/shortening into the flour mix (and egg replacer, if using). When mixed well, add cold water and stir until it forms a ball. Chill before rolling out. Roll out on a well-floured board or cloth.

It's a little fragile, but works pretty well. I'll even serve this pie crust to company, as long as it's fresh.

[TinkerbellSwt]

how fresh should it be? can I make it today and have it for tomorrow??

if not anyone have one that can be made ahead of time? this one sounds great.. would you use eggs instead of an egg replacer? I dont want to cook tomorrow.. too hectic

[Jestgar]

I use 3 C Brown Rice Flour, 1 C Potato Starch, 1/2 C Tapioca Starch and 2-1/2 C Xanthan Gum, sifted together 3 times.

Are you sure?

[lonewolf]

Are you sure?

Whoops! That would make an interesting flour, wouldn't it?

how fresh should it be? can I make it today and have it for tomorrow??

if not anyone have one that can be made ahead of time? this one sounds great.. would you use eggs instead of an egg replacer? I dont want to cook tomorrow.. too hectic

I make this ahead of time - I actually have a double batch chilling in my fridge right now. I'll be baking my pies later today and I know they'll be fine tomorrow. I wouldn't serve it to company on Friday though.

I don't use eggs - just the egg replacer for a little better texture. If you don't have it, it's okay, it will still work.

[TinkerbellSwt]

thanks so much! Have a wonderful Thanksgiving!!!

ooopsy.. one more question.. you say a rice flour mix.. I have a baking mix is that the same thing?

[lonewolf]

thanks so much! Have a wonderful Thanksgiving!!!

ooopsy.. one more question.. you say a rice flour mix.. I have a baking mix is that the same thing?

What are the ingredients?

[Lollie]

I just thought I would add what I just did for pie crust!!!!! It was very successful and I am very happy with it!

It's the Bette Hagman recipe for Dream pastry flour:

2 cups tapioca flour

2 cups cornstarch

1 cup potatoe starch

4 cups sweet white rice flour

4 rounded teaspoons zanthum gum

2 teaspoons salt

2 teaspoons sugar

Pastry:

2 1/4 cups dream pastry flour

1/2 (1 stick) butter or margarine

1/2 cup butter flavor crisco

1 egg cold

1 tablespoon gluten-free vineger

1/4 cold water

In a large bowl cut the butter and crisco into the flour. It should be like course meal. In a small bowl mix the egg, vineger and water together. Slowly add the liquid to the flour mixture. Should form nicely.

Lollie

[Judyin Philly]

HI Lollie, it's the non cook here.

i used some good eatz flour and followed the recipe on the bag of flour and.....the dough looks like cake frosting..

It says you have to put in refrig for 1 hr.

ok the hrs' up going to go ck it

i can't have the tapacio flour..hummm any ideas for substitutions.

hugs

judy

[Diosa]

HI Lollie, it's the non cook here.

i used some good eatz flour and followed the recipe on the bag of flour and.....the dough looks like cake frosting..

It says you have to put in refrig for 1 hr.

ok the hrs' up going to go ck it

i can't have the tapacio flour..hummm any ideas for substitutions.

hugs

judy

What about sorghum? Potato starch or corn starch might also work, if you cn have either of those.

[Judyin Philly]

What about sorghum? Potato starch or corn starch might also work, if you cn have either of those.

Hi Beth..

yes, i have the potato flour will it taste ok with potatoe STARCH?

What's the difference b/t potato , corn, starch and potato /corn flour..

oie..

judy

[jerseyangel]

Hi Beth..

yes, i have the potato flour will it taste ok with potatoe STARCH?

What's the difference b/t potato , corn, starch and potato /corn flour..

oie..

judy

Judy,

You actually want to substitute with the potato *starch*. It's also known as potato starch flour--either one is a good sub for tapioca (which, as you know, I can't eat, either). Potato Flour is different--it's heavier, and you wouldn't want that much of it in your piecrust.

Cornstarch can also be substituted for potato or tapioca starches, if you can tolerate corn.

[tarnalberry]

I prefer crumb crusts myself, and this year, made muffins (just plain ones - with cinnamon and nutmeg) and dried them out, then crushed them up in the CuisinArt, and used a little apple sauce to hold them together for the apple pie crust. Tasty, and healthy.

[diamondheart]

I just posted this recipe to another thread here, but I'd really like to get some feedback from the experienced gluten-free bakers. I also can not have corn, soy, dairy, or nuts. I made apple pie this year, so I needed a top crust. My only criticism is that the top crust was a little dry and crumbly. Anyone have any ideas about how to get it moister? Add more egg or add vinegar? What does the vinegar do anyways? I had it in originally, but don't really like it. I'm also wondering what the addition of xanthum gum would do to the recipe. Otherwise, it turned out good. It's gone so it must have been ok!

Flakey Pie Crust

For 1 crust. Double for two.

1/2 cup brown rice flour

1/4 cup sweet rice flour

1/4 tapioca starch

1 1/2 tsp date sugar

1/4 tsp salt

1/4 cup cold palm oil shortening (Spectrum vegetable shortening brand)

1/4 to 1/8 cup cold ghee (I can't have regular butter)

1 egg

1/8 to 1/4 tsp cinnamon for sweet pies

The easy way to make this is to put everything in a food processor (pastry blade optional; I didn't see that it helped) and mix until you get a ball of dough.

Directions to mix by hand: Mix the flours, tapioca, sugar, and salt together. Cut the shortening and ghee into chunks, and using your fingertips, work them into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Use a fork to stir from the center, working the flour into the egg to form a soft dough.

I think the best way to put this in the pie pan is to press it in. Grease your pie pan first by either lightly spraying oil in it or using the vegetable shortening or ghee. Make a disk out of the dough, and press it in place with your fingers.

If you want to roll it out, make disk out of the dough and chill in the refrigerator before you do so. Roll out between two sheets of wax paper. After you roll it out, remove one of the sheets of wax paper, put your pie pan upside down on the crust, then flip everything over. Remove the second piece of wax paper and gently press the crust into the pan. If it cracks anywhere, you can easily fix it by pressing the broken ends together. Also, if its really soft, you might have to add a little more flour or use less ghee at first, and add more as you need it. Rolling out is best if you are making two crust pies, like apple pie.

For single pie crusts, pre-cook at 400 degrees for 10 minutes. When baking with the filling, cover the fluted edges with foil.

For double crusts, do not pre-cook. Cover the fluted edges with foil and remove the foil during the last 10 minutes of baking. Also, don't cook your pie higher than 350 degrees or the pie crust will crumble.

Claire