Bette Hagmans Four Flour Pastry Gluten Free Pie Crust

Description

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!

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

Instructions

1. In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar
2. 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
3. In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork
4. Pour egg mixture into the dry ingredients and stir with your fork
5. Add 3 more tablespoons of ice water and stir for another 20-30 seconds
6. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl
7. Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on
8. Roll your rolling pin through the flour on the cloth so it is fully coated as well
9. Divide dough into two halves and roll the first half out so it is about of an inch thick
10. 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 on top of the rolling pin
11. Lay the pastry cloth back on the counter and continue to roll the rolling pin so the dough is wrapped around it partially
12. Move your pie plate next to the rolling pin
13. Lift up the rolling pin, gently holding the dough on top so it does not slide off, and drag the dangling edge so that it is laying about an inch over the edge of the pie plate
14. Carefully unroll the crust the rest of the way into the pan
15. Trim the edges of your crust so it hangs 1 inch over the edge of the pie plate
16. Lift the over hanging crust and fold under about 1 1 / 2 inch of the crust so you can see the rim of your pie plate all the way around
17. Add the pie filling and roll out the second half of the dough
18. Either place the second crust over the filling or into another pie plate
19. Pinch the edges using your thumb and pointer finger on both hands to make a decorative sealed edging
20. Bake as directed for the filling used
21. Put strips of tin foil over the edges of the crust until the last 15 minutes of baking to prevent the crust from browning too much
22. For a baked pie shell, prick the pastry with a fork on the sides and bottom
23. Bake in a preheated 425 degree oven for about 12-14 minutes
24. Cool before filling
25. Makes one 2-crust pie or 2 pie shells