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Yield: One 9 inch pie crust
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| Gluten free living doesn't mean you have to go without your favorite comfort foods! This delicious pie crust is light and flaky - the perfect foundation for fruit and cream pies alike. |
RECIPE INGREDIENTS
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DIRECTIONS
Preheat oven to 350 degrees F. Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.
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Cut cold shortening or butter into dry ingredient. Blend with a pastry cutter until butter in incorporated into eh dry ingredients.
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The dough should hold together when squeezed. Beat egg with vinegar and mix into dough.
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Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.
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Peel one sheet of wax paper away from dough. Place pie curst in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.
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TIP:
If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 degrees F. for 10 to 12 minutes. Cool before filling.
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Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
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