Sunday, October 23, 2016

Gluten-Free, Dairy-Free, Gum-Free Pie Crust

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Gluten-free, Dairy-free, Gum-Free Pie Crust- makes 2 crusts
200 grams 1 ¼ cup whole grain flour mix
200 grams 1 ⅓ cup white flour mix
15 grams 1 ½ teaspoon organic cane sugar
pinch of baking powder
10 grams (1 packed tablespoon) Pixie Dust
144 grams (¾ cup) organic palm shortening
117 grams (½ cup)ice water
Stir together till one color: whole grain flour mix, white flour mix , sugar, baking powder and pixie dust.
Using a pastry blender or two knives, cut in the shortening till you have lumps the size of peas.
Stir in ice water, allowing the flours to be surrounding the fat lumps but not squishing them or breaking them up.
Gather the dough into a ball.
Wrap each half in plastic wrap and form into a compact disk.
Chill for 2 hours or overnight.
Allow warm till the dough will accept a finger pressed on its surface without breaking.
Roll out each disc between plastic wrap to ¼ inch thickness.
Using the plastic wrap, manipulate the dough into the chosen pan.
press into the pan
Cut off the dough that extends beyond the pan.
Chill for ½ hour or more

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