Zutaten für Bette Hagmans Four Flour Pastry Gluten Free Pie Crust
- Flour
- Sweet rice flour for dusting
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup (2 sticks) cold unsalted margarine
- Butter Flavor Crisco
- Liquid Egg Substitute
- 1 tablespoon white vinegar
- 6-8 tablespoons ice water (as needed)
- Bean Flour
- Sorghum Flour
- Cornstarch
- Tapioca Flour
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Zubereitung von Bette Hagmans Four Flour Pastry Gluten Free Pie Crust
- Whisk together in a medium bowl: 1 ½ cups gluten-free all-purpose flour blend (containing brown rice flour, tapioca starch, potato starch, and sweet rice flour), ¼ cup tapioca starch, 1 teaspoon xanthan gum, ½ teaspoon baking powder, ½ teaspoon salt, and 2 tablespoons sugar.
- Cut in 1 cup (2 sticks) cold unsalted margarine and ½ cup cold vegetable shortening using a pastry blender or two knives until the mixture resembles coarse crumbs with pea-sized pieces of fat.
- In a separate bowl, whisk together 1 large egg, 1 tablespoon white vinegar, and 3 tablespoons ice water.
- Pour the wet ingredients into the dry ingredients and stir with a fork until just combined.
- Add 3 more tablespoons of ice water and stir for 20-30 seconds.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Generously dust a clean work surface with sweet rice flour.
- Roll your rolling pin in the flour to coat.
- Divide the dough in half. On the floured surface, roll out one half to approximately ⅛ inch thickness.
- Carefully roll the dough around the rolling pin.
- Transfer the dough to a 9-inch pie plate, unrolling gently.
- Trim the edges, leaving a 1-inch overhang.
- Fold the overhang under, creating a 1 ½-inch rim.
- Add your favorite pie filling.
- Roll out the second half of the dough and either top the pie or use for another pie shell.
- Crimp the edges decoratively using your thumb and forefinger.
- For a baked pie shell, prick the bottom and sides with a fork.
- Cover the edges with foil strips to prevent over-browning. Remove foil during the last 15 minutes of baking.
- Bake in a preheated 425°F (220°C) oven for 12-14 minutes for a pie shell, or according to your filling's baking instructions.
- Cool completely before filling (if applicable).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
12g
Carbs
14g
