PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE
Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]
Provided by DoveChocolatierinKY
Categories Dessert
Time 22m
Yield 1 pie crust, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
- *In a separate bowl, whisk together the egg, vinegar and ice water.
- Slowly stir the egg mix into the flour mix, until a ball is formed.
- *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
- Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
- *If the pastry is a little hard when removed from the fridge, knead again a little bit.
- *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
- *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
- ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9
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SK SABUL
[email protected]I would not recommend this recipe. There are better gluten-free pie crust recipes out there.
Corinne Silcock
[email protected]I'm disappointed with this recipe. The crust was bland and tasteless.
Jeanet TJ
[email protected]This recipe is too complicated for me. I'm not a very experienced baker, and I don't have the time or patience to make this crust.
haider Toy
[email protected]I've tried this recipe a few times, and I've had mixed results. Sometimes the crust turns out great, and sometimes it's dry and crumbly. I'm not sure what I'm doing wrong.
Jasmine Baltimore
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The crust is absolutely delicious.
Shahrukh Afridi
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The crust is amazing! It's flaky, buttery, and has the perfect amount of sweetness.
You too Love
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's my go-to recipe for gluten-free pie crust.
Lima Pori
[email protected]I love that this recipe uses almond flour instead of wheat flour. Almond flour is a healthier alternative, and it gives the crust a delicious nutty flavor.
Maryam Yong
[email protected]This recipe is a lifesaver for those with gluten sensitivities. I've been missing pie for so long, and now I can finally enjoy it again. Thank you!
Shikha pinky
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this crust without any problems. It turned out perfectly, and my pie was a success.
Riyasat Writes
[email protected]Wow, this gluten-free pie crust recipe is a game-changer! I've tried so many recipes in the past, but this one is by far the best. The crust is flaky, buttery, and holds together perfectly. I used it to make a delicious apple pie, and it was a hit wi