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Gluten Free Pastry Crust for Double Crust Pie
Contributed
by
Carol Fenster, Ph.D.
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This crust works best with fillings that don’t have to bake for a very long time such as stone fruits––cherries, peaches, or apricots. The fruit should be thoroughly drained before using. The dough should be made in a food processor for even distribution of liquids. |
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Ingredients
Dry Ingredients Liquid Ingredients
- 1/2 cup Shortening
- 2 Tbsp. Butter or Margarine
- 1/4 cup Milk
- 1 Tbsp. Lemon Juice
Pie Filling
- 2-16 oz. cans Tart Red Cherries
- 2 Tbsp. Cherry Juice
- 2/3 cup Sugar
- 1 Tbsp. Quick-cooking Tapioca
- 1 tsp. Almond Extract
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Directions
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1. Prepare cherry pie filling. Combine 2 cans (16 oz. each) drained tart red cherries, 2 Tbsp. of the cherry juice, 2/3 cup sugar, 1 Tbsp. quick-cooking tapioca, and 1 tsp. almond extract in bowl. Let stand while rolling pie crust.
2. Place dry ingredients, shortening, and butter in food processor. Mix well. Add milk and lemon juice and blend until dough forms small clumps or a large ball. Remove dough from food processor and shape with hands into a ball.
3. Flatten dough to circular disk, wrap tightly, and chill 30 minutes so liquids are well distributed throughout dough.
4. Massage dough between hands until warm and pliable, making crust easier to handle. Roll half of dough to 10-inch circle between two pieces of heavy-duty plastic wrap dusted with rice flour. (Keep remaining half wrapped tightly to avoid drying out.) Use damp paper towel on countertop to anchor plastic. Be sure to move rolling pin from center of dough to outer edge, moving around the circle in clockwise fashion to assure uniform thickness.
5. Remove top plastic wrap and invert crust, centering it over pie plate. Remove remaining plastic wrap and press into place. If dough is hard to handle, press entire bottom crust in place with your fingers.
6. Fill with cherry filling. Or, use your favorite fruit filling for a 9-inch pie, but limit the amount of extra juice to two tablespoons.
7. Roll remaining dough to 10-inch circle between floured plastic wrap. Invert and center on filled crust. Don’t remove top plastic wrap until dough is centered. Shape decorative ridge around rim of pie plate. Prick crust several times with fork to allow steam to escape. Freeze 15 minutes. If desired, brush with milk or beaten egg and sprinkle with sugar. Place on nonstick baking sheet.
8. Bake pie in preheated 375º oven for 15 minutes on lower oven rack to brown bottom crust. Move to next higher oven rack and bake another 25-35 minutes––or until crust is nicely browned. Cover loosely with foil if edges brown too much. Cool thoroughly on wire rack before cutting to allow juices to thicken.
Makes one 9-inch pie crust (12 slices).
NUTRITIONAL INFORMATION
Servings Size: 1 slice
Calories 270, Calories from Fat 100, Total Fat 10g, Saturated Fat 3.5g, Cholesterol 5mg, Sodium 80mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 19g and Protein 2g.
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