Wednesday, January 4, 2012
Gluten Free Pie Crust
I hope you find this gluten free pie crust recipe useful, even if it is just to share with a gluten free friend of yours. Enjoy!
2 tsps xanthan gum (Bob's Red Mill)
1 tsp guar gum (Bob's Red Mill)
1/2 cup (1 stick) cold butter, cut into small pieces (you can also use a dairy free product that is like butter)
7 or 8 tablespoons of water, maybe more
Tapioca flour for rolling
Mix baking flour, salt, xanthan gum, and guar gum together. Cut in butter with a pastry blender or two knives. Add the water, one tablespoon at a time, mixing it in with a fork, just until you can gather the dough into a slightly sticky ball
Roll out about half the dough for the bottom crust, using plenty of tapioca flour on the rolling surface, rolling pin and your hands. This helps the crust crisp better as it bakes.
Paint the bottom of the crust with oil once it is in the pan. This will keep it from seeming uncooked/soggy from the filling. Paint the top crust with oil as well to help it brown.
Bake at 400 degrees for about 45 minutes or until golden.
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