Tuesday, November 19, 2013

Pie Crust

Here is my basic pie crust recipe!

Very Simple, very basic, but taste great and hold up nicely with any filling you would like to add. 
You can bake it with or without a filling inside, whichever is needed for your recipe.

gluten free/vegan/soy free/nut free

Pie Crust:
1- 9 inch Pie Pan

3/4 Cup  Sweet White Rice Flour
1/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
2 TB  Sugar (granulated)
1 tsp  Sea Salt (I use fine)
1/2 Cup  Butter substitute or shortening (I use Earth Balance-soy free)   * place in freezer 20 minutes before                   making crust
3-4 TB  Iced Water (a bowl of water with ice in it to keep it extra cold)

In small bowl whisk together white rice flour, brown rice flour, potato starch, tapioca starch and xantham gum.  Set aside 1/4 cup of flour mixture for "dusting" when rolling out dough.  Add mixture to food processor and add in sugar and salt.  Pulse 3 or 4 times until mixed.  Add butter and pulse 6 or 7 times until mixture has a crumb like texture.  Turning on processor, add in water 1 tablespoon at a time until dough just barely forms. Put dough into a large ziplock bag and form into a small disc.  Refrigerate 1 hour.  Once refrigerated remove from bag and place onto a "dusted" piece of parchment paper (using extra flour mixture).  Dust top of dough and place another piece of parchment paper on top and roll out into a 12 inch circle.  Lay gently into pie dish.  Add filling and bake as needed.

* If precooking;  after placing in pie dish, refrigerate 30 minutes.  Preheat oven 350 degrees.  Place a piece of parchment onto dough and weight down (with uncooked beans or rice to avoid extra puffing)  and bake for 20 minutes.  Remove parchment and weight(s), poke gently with a fork and bake an additional 10 minutes.  Cool completely before filling.

Always use parchment and the extra flour to roll out.

You can roll it out as thick or thin as you please.

This technique is used for making mini-tart shells.  Just flip over your
mini muffin tin, grease well and form pie crust over the bottoms.  Refrigerate
until cold and bake at 350 degrees for 12-15 minutes.  Let cool completely
before filling.

Baked mini tarts.

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