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    Millet Pie Crust

    Source of Recipe

    Karen Farr

    Recipe Introduction

    I made a WONDERFUL Millet Pie crust yesterday to encase Apple Dumplings. It had the appearance/color of wheat crust and 2 family members tasted and confirmed that they could not tell the difference between their wheat crust or my millet crust. I rolled it out between wax paper dusted with millet/potato starch mix, but was able to lift the dough to wrap around the apple with no breakage.

    List of Ingredients

    1 c. millet flour
    1/4 c. potato starch
    2 T. tapioca starch
    1/4 t. salt
    1/2 t. xanthan gum
    1/2 c. shortening (I used Mother's Kosher for Passover Margarine)
    1-2 T. water with 1 t. apple cider vinegar mixed in

    Recipe

    1. Sift the flours, salt and xanthan gum well. Using a pastry blender, cut in the shortening or margarine.

    2. Dribble in about 1 Tablespoon of water/vinegar mixture, and with the back of a large spoon, squish it all together.

    3. Add more water by dribbles as necessary to get the dough to hold together. It should not be sticky.

    4. Dust wax paper with a blend of millet/potato starch and roll out to about 1/8-1/4 inch thickness.

    Can be used for pie or any pastry needs. (I baked my apple dumplings at 400 degrees for 50 minutes), then I promptly sat down and ate 2! YUM

    P.S. My husband's grandmother taught me to always use vinegar in your pie crust. It makes the crust tender and flaky.

 

 

 


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