Bette Hagmans Four Flour Pastry Gluten Free Pie Crust
This recipe was a life saver when i was diagnosed with celiac disease and thought i could no longer make my favorite pies. I have made this recipe multiple times for non-celiacs and everyone loves it. My husband even says that he likes it better than the old pie crusts i used to make! I have tweaked bette's recipe only slightly by adding more water and adding more detail to the directions. I have gone into great detail in the directions in hopes of helping those of you who are new to making gluten free pie crusts. It can be a bit tricky at first, but once you get the hang of it, it is quite easy!!
Steps
In a medium bowl whisk together the flours , xanthan gum , baking powder , salt and sugar.
Cut in the margarine and crisco with a pastry cutter or two knives in small pieces until you have shortening the size of lima beans.
In a separate bowl , beat together the egg , vinegar and 3 tablespoons of the ice water with a fork.
Pour egg mixture into the dry ingredients and stir with your fork.
Add 3 more tablespoons of ice water and stir for another 20-30 seconds.
Continue to add water , 1 tbsp at a time , and stir until there are no crumbs left at the bottom of the bowl.
Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on.
Roll your rolling pin through the flour on the cloth so it is fully coated as well.
Divide dough into two halves and roll the first half out so it is about of an inch thick.
Put the pin at one edge of the dough , lift up your pastry cloth and roll it over the rolling pin so the dough rolls up o.
Ingredients
flour, sweet rice flour, xanthan gum, baking powder, salt, sugar, margarine, butter flavor crisco, liquid egg substitute, vinegar, ice water, bean flour, sorghum flour, cornstarch, tapioca flour