Re: What do you all use for pie crusts?

October 4, 2005

Gluten Free Pantry carries a "Perfect Pie Crust" mix. It has the directions on the back. I did discover that you can't use it like regular flour - my MIL just adds water and eggs, and tried to ignore the directions on the back. We got a REALLY tough dough, so that I could pick it up and eat it! But I've followed the directions on the back and been pleased.

Loriann aka Flitter the Christian Clown, and Celiac

wife to Dewight, USNavy Retired

mom to , 15, Down Syndrome, PDD-NOS and Celiac

and , 6, ADHDInHISdesign@... wrote:

What is the quickest, easiest way to get a decent crust?

October 4, 2005

I have a GREAT recipe that even if my son didn't need to be gluten-free I think I would still make because it is THAT good. I just posted it on the Delphi forums list the other day and they can't stop raving about it (I can't take the credit for the recipe, I was given it by another person on that board named Mirielle and she found it somewhere else...) but here it is:

1 C White Rice Flour

3/4 C Potato Starch Flour (NOT Potato flour...very different)

1/2 C Tapioca Starch Flour (this, however, IS the same as Tapioca Flour)

1 Tbsp Sugar

1 Tsp Salt

1/4 Tsp Xanthan Gum

1/2 C Shortening (I used Butter Flavor Crisco)

4 Oz Cream Cheese

1 Egg + 2 Egg YOLKS1 Tsp Vanilla

3 Tbsp VERY cold water

Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas.

Add eggs, vanilla and water. Stir into flour mixture until smooth. (I mixed it up as much as I could with a fork/spoon, then I just sprayed my hands with Pam and kneaded it all together until it looked right...the nice thing about gluten-free dough is that you cannot overwork it like regular so it won't get tough)

Form 2-3 balls (makes two 9 inch deep dish pie crusts or 3 8 inch pie crusts...although I made two crusts and used a 10 inch deep pan and it worked fine) and chill for several hours or overnight (the cooler the better for GF dough)

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 for 15 minutes or until crust is slightly browned.

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 and covered rolling pin. Place crust on top of filled pie.

WHAT I ACTUALLY DID: To roll out I overlapped two sheets of saran wrap, sprayed it with Pam and put the dough down and then covered it with two overlapped sheets of saran wrap, also sprayed with Pam. I rolled it out to the size I wanted, removed the top saran wrap and moved the pie plate close to the dough, then slowly lifted the other side of the wrap up and over the plate, then put the dough in. I cooked it for 5 minutes at 425, then put in my apples, and then repeated the process for the top crust, then baked per usual. Remember that GF flours tend to brown/burn quicker than regular, so it's important to cover the edges of the pie with foil or something to keep the crust from burning. The center was just fine, it is just the outside edge that could burn.