Thursday, November 18, 2010

Gluten-Free Pie Crust

I wanted to post the crust seperate so that those of you that did not want to make pumpkin pie, but still wanted gluten-free pie crust, could follow the recipe easier.
To do ahead: Freeze a stick of butter.

Gluten-Free Pie Crust
1 1/4 cup almond flour (this is not the same as almond meal)
2/3 cup gluten-free oat flour
2/3 cup tapioca flour
1/2 cup teff flour
1/2 cup potato starch
1/4 cup sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon kosher salt
5 tablespoons butter, cold
4 tablespoons Crisco
1 large egg
6 to 8 tablespoons ice-cold water

Sift together all flours (all dry ingredients) into a large bowl. Once sifted give a good whisk, it is important to not bite into any one flour taste. Pull the butter out of the freezer and use a grater and grate it into the dry ingredients.
 Drop pea size pieces of the lard into the dry ingredients. Using a pastry cutter, or your hands, cut it all in until the flour feels like sand. 

Combine the egg with 3 tablespoons of the water and whisk them together.
Now put sand textured ingredients into your food processor and slowly add the egg and water as the food processor spins. Once it is a big round ball, you are done.

Wrap the pie dough in plastic wrap  and let it rest in the refrigerator for 15 minutes.. Take it out and roll out the dough between two pieces of parchment paper. This means you won't work any extra flour into the dough. Roll it out as thin as you can. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate.
Place the pie dough in the pie plate and crimp.

Cover with foil and fill with beans or use pie weights.

Bake at 350 for 20 minutes.

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