Friday, November 20, 2009

GFCF Pie Crust

1/2 cup Carol Fenster's Sorghum blend *
1/3 cup tapioca flour
1/4 cup rice flour
1 tablespoon pure cane sugar
1/2 teaspoon xantham gum
1/4 teaspoon salt
pinch of baking soda
1/4 cup vegetable shortening
1/2 cup GFCF milk
1/2 teaspoon vinegar

Makes one 9-inch pie crust **

* Carol's Gluten-Free Flour Blends: Use Sorghum Flour Blend (#3). Omit the 4th ingredient. This blend, minus the 4th ingredient, is featured in the Carol Fenster's 1,000 Gluten-Free Recipes cookbook that I purchased in September.

Pulse the first 8 ingredients in a food processor until crumbly, or combine with a pastry cutter until crumbly. Add milk and vinegar and blend until pastry forms a ball. Knead until smooth. Wrap in plastic and refrigerate for one hour. Very lightly, dust rolling pin and dough on both sides with rice flour and roll into a 10 inch circle. Place dough into a 9-inch non-stick pie pan or into a very lightly greased 9-inch pie pan and press into place. Trim and/or crimp the edges.

** To make an additional pie crust for the top of your pie, repeat this same recipe. After filling the pie with the filling of your choice, place second pie crust on top and press/crimp the edges of the two crusts together. Place in the freezer for 10 minutes. Brush the top with a beaten egg white + 1 tablespoon water. Sprinkle with 1 tablespoon pure cane sugar. Prick the crust with a fork several times before baking.