Saturday, November 27, 2010
Gluten Free Pie Crust
Here it is, Fiona:
Gluten Free Pie Crust:
1 1/2 c. gluten free flour ( I used Bob's Red Mill) 1 t. xanthan gum and 1/2 t. salt.
1 stick of butter, softened, cut into small pieces. Mash with the back of a fork until the mixture resembles coarse crumbs.
2 T. heavy cream over mixture and mix until the crumbs hold together. Add up to 1 more T of cream if necessary.
Transfer the mixture to a 9 inch pie plate and pat evenly over the bottom and sides of pan, leaving enough of a crust edge to crimp or flute. Prick all over with fork. Add filling and bake!!
If baking pie shell alone for uncooked filling, bake at 400 degrees for 18 minutes.
There you go! It's as easy as....dare I say it?...PIE!