GFCF Pie Crust
Source of Recipe
From Autismspot.com Submitted by ErinCScheuer
List of Ingredients
2 1/2 cups GF Flour Blend (I like using Sorghum Chickpea Blend or All Purpose Sorghum Blend)
1/2 tsp. salt
3/4 cup palm shortening or casein free margarine alternative
1 egg, beaten, with cold water added to make 3/4 cup liquid
Whisk together the dry ingredients.
Cut in shortening with a pastry blender or two knives until mixture resembles small crumbs.
Make a well in the dry ingredients.
Add egg mixture all at once to crumb mixture.
Stir with fork until large clumps form and dough pulls away from the sides of the bowl.
It should not be too wet or too dry – it should hold its shape in the palm of your hand if you form it into a ball, and it should not be very sticky.
If it is too dry, add a teaspoon of water at a time until the dough sticks together.
If the mixture is too wet, add more flour blend a tablespoon at a time until the right consistency is reached.
Place the dough onto a floured counter top (I like using sorghum flour).
Knead once or twice.
Cut the dough into halves.
Wrap one half in plastic wrap and chill until ready to use.
Place the other half onto some floured wax paper.
Sprinkle a thin layer of flour over the top of the dough, and flour your rolling pin too.
Roll the dough gently and thinly, sprinkling with flour as needed to keep it from sticking to the rolling pin, until the dough is just bigger than your pie plate.
Gently center your pie plate on top of the pie crust.
Carefully run your hand underneath the wax paper and quickly flip the pie plate and the pie crust over so the crust sags into the pie plate.
Press the dough gently into the pie plate and carefully remove the waxed paper.
Repair any tears in the dough by pressing the edges of the tears together with your finger.
Trim the edges of the dough.
If some of the dough falls off the sides, just reattach by pressing the pieces firmly into the crust.
For a single crust, roll the edges to make a double thickness of dough along the edge of the pie plate.
Flute or crimp edges as desired (with the tines of a fork, or thumb and finger style).
If you do not need to pre-bake your crust, fill with your pie filling and bake as directed in your pie recipe.
To pre-bake your crust, generously prick the pastry with a fork to allow steam to escape.
You may choose to use pie weights such as dry beans.
Bake at 425 degrees for about 20 minutes or until golden.
Cool on a wire rack.
For a double crust pie, roll your chilled top crust the same way you rolled the bottom crust.
Wet the edges of the bottom crust with a little bit of water.
Then carefully slide your hand under the wax paper and flip onto your pie, being careful to center the crust on top of the pie filling.
Carefully remove the wax paper.
Repair tears as needed if possible.
Trim and crimp the edges, make slits in the top crust to allow steam to escape and bake as directed in your pie recipe.
*You can make the pie crust in your food processor. Place dry ingredients in the processor and pulse until combined. Add the palm shortening by tablespoonfuls and pulse until mixture looks like small crumbs. Add the liquid through the top and process until the dough pulls away from the sides of the bowl. Proceed with recipe as directed above.