Pie Pastry

I get more requests for my gluten-free pies. Even non-Celiacs ask for a pie when they come over for dinner.  My friend, Ruth, asks for a birthday pie instead of a birthday cake. 

This recipe comes from Betty Hagman's book The Gluten-free Gourmet.  It can be found on Page 90.

You will need:

• 1 1/2 cups rice flour
• 1/2 cup potato flour
• 1/4 cup tapioca flour
• 1 tsp. salt
• 1 tbsp. sugar
• 1tsp. xanthan gum
• 3/4 cup shortening
• 1 egg
• 2 tbsp. vinegar
• 2 tbsp. cold water.

Combine flours, salt, sugar and xanthan gum into a mixing bowl. Cut in shortening.  Blend together.  Blend in egg, vinegar and water with a fork.

I take small pieces of dough and press them into a glass pie dish.  This type of pastry will fall apart very easily, so it is pretty much impossible to roll out this dough like you would traditional dough.  Once you have your crust lining the pie dish.  Add you filling. At this time of year I just use canned, but you can put in whatever you like. 

Roll out small pieces of dough and place on top of filling, until entire top is covered.  It will look somewhat like a patchwork quilt. 

Bake in a 350 oven until crust is golden brown.