vickie
Registered: 12/15/07
Posts: 29
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Reply with quote | #1 |
Perfect Pie Crust org. contributor Marlene York @gluten.net
Ingredients:
1 cup white rice flour
3/4 cup potato starch flour
1/2 cup tapioca starch flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup Crisco shortening
4 ounces Philadelphia Cream Cheese
1 brown egg + 2 brown egg yolks
1 teaspoon McCormick's butter flavoring or 1 teaspoon GF vanilla(Rodelle-Kroger)
3 tablespoons very cold water
Instructions:
1. Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas.
2. Add eggs, vanilla or flavoring and water. Stir into flour mixture until smooth.
3. Form 2 or 3 balls. Makes two 9-inch deep dish pie crusts or three 8-inch pie crusts.
Single Crust: 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 F for 15 minutes or until crust is slightly brown.
Double Crust: Pat a pastry ball in pie pan for bottom crust. Pour filling into crust. Roll out top crust on a cornstarch dusted pastry cloth and covered rolling pin. Place crust on top of filled pie and use fingers to crimp edges. (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.) Most top crust need a vent hole in the middle of the crust. Bake as directed for filling used.
Notes from Vickie: I will position bottom crust with fingers, but for the top crust I pinch off dough and roll in a ball and flatten between plastic wrap to make small disc and place them over the top of my filling. Works just as good and its a sure thing. This is a great crust for Chicken Pot Pie and Pecan Tassies.
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