GLUTEN FREE FEATHERLIGHT VINEGAR PASTRY

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Gluten Free Featherlight Vinegar Pastry image

This is a gluten free pie crust recipe that I got when I attended a gluten free cooking class put on by my local grocery store. A lady that I work with who is an excellent pie baker said that this crust was very good. She had no idea that it was gluten free. I use recipe #289608 for my flour mix. Makes a two crust pie or two single pie crusts. Cook time is for a baked pie shell. Refrigeration time not included.

Provided by LARavenscroft

Categories     Dessert

Time 25m

Yield 2 pie shells

Number Of Ingredients 7

2 1/4 cups gluten-free flour (plus additional flour for rolling)
1 teaspoon xanthan gum, rounded
1/2 teaspoon salt
3/4 cup shortening
1 tablespoon vinegar
1 large egg, beaten
4 tablespoons ice water

Steps:

  • In a mediuim bowl, blend all of the dry ingredients until well blended.
  • Cut in the shortening until coarse crumbs form.
  • In a small bowl, beat the vinegar and egg together with a fork.
  • Add the ice water and combine.
  • Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
  • Work a little with your hands to obtain a smooth texture.
  • Cover and refrigerate for 30 minutes or more before rolling out.
  • Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
  • Roll out to a 11" circle, using as much flour as needed to prevent sticking.
  • Place the dough in a 9" pie plate.
  • Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
  • Fill with filling, and place second piece of pastry on top, adjust to fit.
  • Roll under and crimp pastry.
  • Bake as directed for filling used.
  • For a baked single crust, prick the pastry with a fork on sides and bottom.
  • Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
  • Cool before filling.

Nutrition Facts : Calories 716.9, Fat 79.3, SaturatedFat 20, Cholesterol 105.8, Sodium 617.1, Carbohydrate 0.2, Sugar 0.2, Protein 3.1

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