White Rice Flour
3/4 C Potato Starch Flour (NOT Potato flour)
1/2 C Tapioca Starch Flour (this, however, IS the same
as Tapioca Flour)
1 Tbsp Sugar
1 Tsp Salt
1/4 Tsp Xanthan Gum
1/2 C Shortening (can use Butter Flavor Crisco)
4 Oz Cream Cheese
1 Egg + 2 Egg YOLKS
1 Tsp Vanilla
3 Tbsp VERY cold water
Combine dry ingredients. Cut in shortening and cream
cheese with pastry cutter until the size of peas.
Add eggs, vanilla and water. Stir into flour mixture
until smooth. Mix it up as much as you can with a
fork/spoon, then just spray your hands with Pam and
knead it all together until it looks right...the nice
thing about gluten-free dough is that you cannot
overwork it like regular so it won't get tough).
Form 2-3 balls (makes two 9 inch deep dish pie crusts or
3 8 inch pie crusts...although you can make two crusts
and use a 10 inch deep pan and it works fine) and chill
for several hours or overnight (the cooler the better
for GF dough).
Single Crust Pie: Place a ball in the center of a 8 or 9
inch pie tin and pat out covering bottom and sides of
pan, press top edge into a design. For a pre-baked
crust, prick crust with a fork and bake at 425 for 15
minutes or until crust is slightly browned.
Double Crust Pie: Pat a pastry ball in pie pan for
bottom crust. Pour filling into crust. Roll out top
crust on a cornstarch dusted pastry cloth and covered
rolling pin. Place crust on top of filled pie.
To roll out, overlap two sheets of saran wrap, spray it
with Pam and put the dough down and then cover it with
two overlapped sheets of saran wrap, also spray with
Pam. Role it out to the size you want, remove the top
saran wrap and move the pie plate close to the dough,
then slowly lifted the other side of the wrap up and
over the plate, then put the dough in. Cook it for 5
minutes at 425, then put in apples, and then repeat the
process for the top crust, then bake per usual. Remember
that GF flours tend to brown/burn quicker than regular,
so it's important to cover the edges of the pie with
foil or something to keep the crust from burning.