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mftnchn

Pie Crust Tasty

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Can anyone give some suggestions about the best way to tweak this recipe so it is easier to handle to roll out the pie crust? It is so very sticky that it has been challenging to get the crust thin enough and make a top crust.

Since I am gluten-free, milk and soy free, I have only one type of soft margarine that I can use (Nuttelex) that I can buy here. It may be the margarine is so soft this is part of the problem. I'd appreciate any ideas, we like the taste!

Here's the recipe:

Gluten Free Pie Crust Pastry 1 celiac disease HT Veg CBF 20mins

Makes approx 225g/8oz Cold Hot Vegetarian Gluten Wheat Free Baked Fayre Flan case

Ingredients

50g/2oz White Rice Flour

50g/2oz Tapioca Flour

75g/3oz Potato Starch

1-1/2 tbsp Cornflour

1 teasp Xanthan Gum

1 Tbsp Sugar

75g/3oz Butter (chilled and cubed)

1 Egg, beaten (chilled)

1/3 teaspoon salt

1/2 teasp Apple Cider Vinegar

Instructions

1. Place the Rice Flour, most of the tapioca flour (reserving 1 tablespoon for later use), potato starch, cornflour, salt, xanthan gum, and sugar in a mixing bowl and mix well.

2. Rub the butter into the dry ingredients until the dough feels slightly moist and begins to hold together.

3. Add the beaten egg and vinegar and mix with a fork until it begins to stiffen. Lightly flour your hands with the reserved tapioca flour and work into a ball.

4. Roll the dough out in between two pieces of parchment paper, turning and peeling off the top paper as necessary to smooth out any wrinkles, but always replacing it before continuing to roll.

5. Once rolled to the desired size, gently peel the top layer of paper off, and invert onto the pie/flan dish. Smooth the dough into the dish before peeling off the parchment paper.

For a pie

Make double the above quantity. Divide the mixture into 2 and continue to stage 5 with one half. Fill then proceed with stages 4 and 5 with the remaining half and use to top the pie. Do not fold the pastry over just press down well to seal. Bake according to the recipe you are using.

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Prior to my husband's celiac diagnosis, I never made pies; so I had some learning to do. Now I make at lease 3 or 4 pies every month. I think my recipe is the same as yours, but this is my secret.

I purchased one of those pie crust makers. It is made of flexible plastic material (similar to that of the old fashioned bowl covers) It is round, with a top and bottom with a zipper all the way around. You just put a teaspoon of flour in it and shake to dust. Then lay your pie dough disk in the middle, zip it shut and roll away. Makes a perfect round every time with no splitting. When finished, unzip and loosen gently around zipper before lifting the top plastic up.

I purchased my first one from a Carol Wright Mail Order Catalog, but most of your kitchen specialty shops carry them. They last forever, just wash in soapy water and rinse. I'm going on over a year on the one I'm using; but, believe me I have extras on hand. I couldn't make a pie without one. I am so impressed with them I give one to every new celiac I meet.

If you need anymore info, feel free to PM me or post.

Kay

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Can anyone give some suggestions about the best way to tweak this recipe so it is easier to handle to roll out the pie crust? It is so very sticky that it has been challenging to get the crust thin enough and make a top crust.

I HATE rolling out pie crusts! Here is my grandmother's no fail, no roll pie crust recipe

For 1 crust (for double crust, double recipe):

1 cup flour (I use Pamela's baking mix)

1 stick (1/2cup) butter (or margerine)

2 TBS sugar

In pie plate, melt butter in microwave. Add flour and sugar, mix with a fork until well combined into a ball, pat into plate. Refrigerate for ~30 minutes for butter to harden. Fill and bake as directed for pie. For a top crust, pat out the dough on wax paper/saran wrap etc a little larger than the top diameter of the pie plate, set on cookie sheet and refrigerate for ~ 10-15 minutes (you need it a little pliable), turn over on top of filled pie, press edges together, bake as directed.

For decorating the top crust, after removing from fridge, I like to make the cuts before turning out onto pie. I've NEVER had this fail and I'm the offical pie baker for all functions in our family!

Good luck! :D

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Try refrigerating the dough before you roll it. Pie crust dough should be as cold as possible to ensure a flaky crust and to prevent shrinkage as it cooks. I would still roll out between parchment paper or plastic wrap while cold. I have not tries gluten free pie crusts yet...I'm kind of scared. ;) I have to practice my technique before Thanksgiving, so I had better get started.

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Thanks for these ideas. Since I can't really easily get stuff here, when I am in the USA next winter I'll look for the pie crust maker.

I'll try chilling it on a cookie sheet, that sounds like a good idea.

Thanks, everyone.

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