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Guest melannen

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Guest melannen

Hello all! I haven't been around for quite awhile; I've been spending less time on the computer :)

Anyways, I need your help. Last year I found a FABULOUS pie crust recipe (gluten-free of course) in the NEWSPAPER (of all places :lol:). This year I would LOVE to make it again, but I can't find the recipe! This pie crust was absolutely PERFECT :(

So here's what I know about it...

It came from a Utah newspaper, I believe it was the Deseret News.

It had Cream Cheese in it.

Sadly that's all I remember...

I would very much appreciate any and all help in my quest.

I've PM'd a few people that I thought may have this recipe so sorry if you read about this twice.

Also if you have a pie crust recipe that is your favorite feel free to post it. If I fail in my quest I'll be looking for substitutes.

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This recipe sounds like the one you are looking for. It's my favorite pie crust recipe.

-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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Guest melannen

Ooo that looks like a good one, but I'm not sure that's the exact one...I don't think mine had shortening in it. :unsure: I'll have to check with Mum as she was my partner in crime/baking. :D

Either way, thank you so much! If I can't find the one I'm looking for (or at least the one I think I'm looking for :lol:) I'll definitely be giving this one a try sometime!

Yay for pie!!

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great receipe...however what was the answer to whether or not the cream cheese based uncooked crust can be frozen successfully and retain its taste and texture?


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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.


-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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great receipe...however what was the answer to whether or not the cream cheese based uncooked crust can be frozen successfully and retain its taste and texture?

The orginal poster of the recipe said she freezes hers (Unbaked) all the time with no noticeable impact on the taste and texture. She freezes it in balls rather than rolling it out and putting it in the pan before freezing. I think I am going to try that next time I make the recipe.

Ooo that looks like a good one, but I'm not sure that's the exact one...I don't think mine had shortening in it. I'll have to check with Mum as she was my partner in crime/baking.

I searched the Deseret News website, and came up with this article. It looks like it is the same recipe.

Happy baking!


-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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Hey, there, melannen!

I got on the deseret news site and found this recipe. It came from the gfutah people, as I suspected. Here you go!

Ingredients

1 cup white rice flour

3/4 cup potato starch

1/2 cup tapioca starch

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon xanthan gum

1/2 cup shortening

4 ounces cream cheese

1 egg plus 2 egg yolks

1 teaspoon vanilla

3 tablespoons very cold water

Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas. Stir in eggs and vanilla; add enough water to form dough. Form 2 or 3 balls. Makes two 9-inch deep-dish pie crusts or three 8-inch pie crusts.

Single crust pie: Place a ball in the center of a 8- or 9-inch pie tin and pat out, covering bottom and sides of pan. Press top edge into a design. For a pre-baked crust, prick crust with a fork and bake at 425 degrees for 15 minutes or until crust is slightly brown. Fill with desired filling.

Directions

Double crust pie: Pat a pastry ball in pie pan for bottom crust. Pour filling into crust. Roll out top crust on a cornstarch-dusted pastry cloth using a covered rolling pin. Place crust on top of filled pie and use fingers to crimp edges. (You may roll out crust between sheets of plastic wrap to desired size, remove top plastic sheet and use remaining sheet to reverse dough onto the filling.) Bake as directed for filling used.

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