With the holidays nearing, this is a perfect, easy recipe for a delicious pie crust to be used with your favorite filling of choice. For this blog I picked a pumpkin pie, but any gluten free filling will work beautifully.
Gluten Free Spritz Cookies...simple and yummy!
Kindle Ultimate Gluten Free Recipe Book
CRUST
1 cup of white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 teaspoon salt
7 tablespoons butter, cut into 14 slices
1 large egg
1 tablespoon apple cider
3 tablespoons cold water
Mix the first four ingredients in a mixing bowl. Add butter and with a for or hands blend mixture until it is flaky. Add egg and vinegar, stirring a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. Separate in half. Cover one half with plastic wrap; set aside. Place half on a lightly floured (use potato or tapioca flour) piece of wax paper. Top with additional piece of wax paper. Roll out dough with a rolling pin to 1/8 inch thickness. Do away with the top sheet of wax paper and upturn dough into a 9 inch pie plate. Cut overhanging dough. Gather or pinch the edges. Repeat to make another crust or use as the top of the pie crust.
Pumpkin Filing:1 1/2 cups of granulated sugar
1 1/2 teas salt
3 teas ground sugar
1/2 teaspoon ground cloves
1/2 ginger
1/2 cinnamon
4 large eggs
1 can of canned pumpkin
2 cans of evaporated milk
Blend sugar, salt, cinnamon, ginger and gloves in a bowl. Beat eggs in a larger bowl. Stir in pumpkin and add contents from small bowl. Slowly fold in evaporated mil. Transfer into pie shells. This will make enough for 2 pies.
Bake in a preheated oven at 425 for 15 minutes. Reduce heat to 350 degrees for 45 minutes. Cool on a wire rack for 2 hours. Serve cooled or refrigerate.
Gluten Free Spritz Cookies...simple and yummy!
Kindle Ultimate Gluten Free Recipe Book
CRUST
1 cup of white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 teaspoon salt
7 tablespoons butter, cut into 14 slices
1 large egg
1 tablespoon apple cider
3 tablespoons cold water
Mix the first four ingredients in a mixing bowl. Add butter and with a for or hands blend mixture until it is flaky. Add egg and vinegar, stirring a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. Separate in half. Cover one half with plastic wrap; set aside. Place half on a lightly floured (use potato or tapioca flour) piece of wax paper. Top with additional piece of wax paper. Roll out dough with a rolling pin to 1/8 inch thickness. Do away with the top sheet of wax paper and upturn dough into a 9 inch pie plate. Cut overhanging dough. Gather or pinch the edges. Repeat to make another crust or use as the top of the pie crust.
Pumpkin Filing:1 1/2 cups of granulated sugar
1 1/2 teas salt
3 teas ground sugar
1/2 teaspoon ground cloves
1/2 ginger
1/2 cinnamon
4 large eggs
1 can of canned pumpkin
2 cans of evaporated milk
Blend sugar, salt, cinnamon, ginger and gloves in a bowl. Beat eggs in a larger bowl. Stir in pumpkin and add contents from small bowl. Slowly fold in evaporated mil. Transfer into pie shells. This will make enough for 2 pies.
Bake in a preheated oven at 425 for 15 minutes. Reduce heat to 350 degrees for 45 minutes. Cool on a wire rack for 2 hours. Serve cooled or refrigerate.
The crust mixed together great! I hope it cooks well. I had to kind of "wing it" with the pumpkin filling. I'm not sure what ground sugar is, so I used brown sugar. There is also cinammon and ginger in the recipe directions, but amounts aren't listed in the ingredient list, so I matched the ground cloves and added 1/2 tsp of each. Fingers crossed that it works!!
ReplyDeleteBrenda...I went in an updated the amounts! I wish I would have seen this sooner rather than later! The recipe seems to never let me down, I hope you enjoyed!
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