Wednesday, March 23, 2011

Gluten-Free Recipe #1

GF Pie Crust and Strawberry-Raspberry Filling

Heading off to the oven
*I dedicate each of my pies to my sweet hubby! A little something I picked up from my mom!*

All done!

Worth every last succulent calorie!!!
GF Double Pie Crust
*for a single crust, simply divide in half (all but the egg)*
Dry Ingredients:
1 C white rice flour
1/2 C cornstarch
1/2 C potato starch
1 T granulated sugar
1/2- 1 scant t salt (to taste, really)

Wet ingredients:
1/2 C (1 stick) cold butter, cut into pieces (or 1/2 C vegetable shortening)
1 large egg
3-4 T cold water

-In a large bowl, whisk together dry ingredients. Using a fork, pastry cutter, or stand mixer (my favorite method!), work cold butter (or shortening) into flour mixture. Add egg and water. If dough is dry, add more water 1 teaspoon at a time. Stir until a dough forms.
-Divide dough into 2 balls and wrap each individually in plastic wrap. Chill in refrigerator for 1 hour.
-Remove dough from the refrigerator and place on the counter for 15 minutes.

At this point, the dough is ready to roll out! Use parchment paper or waxed paper.

In all honesty, I like working with this dough better than flour-based pie doughs. It is SO MUCH easier to work with!

Thank you, Easy Gluten-Free Baking by Elizabeth Barbone!

Strawberry-Raspberry Pie Filling
1-1/4 C white sugar
1/3 C GF all-purpose flour
1/2 t ground cinnamon
3 C fresh/frozen (but thawed) strawberries
1 C fresh/frozen (but thawed) raspberries
2 T butter

-Preheat oven to 425F. Place bottom crust in 9" pie pan.
-Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan and dot fruit with butter. Cover with top crust. Cut slits on top. Seal and flute the edges.
-Bake for approx 45-50 minutes or until top crust is golden.
-Let cool approx 10 minutes before serving.

Thank you,!

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