NO CHOLESTEROL - LOW FAT - PIE CRUST PRINTED FROM COOKS.COM
Number Of Ingredients 4
Steps:
- The key to flaky pie crust is to use cold butter and make sure the crust is cold when it goes into the oven. The cold butter creates steam when it hits the hot oven, which creates the flaky texture. Gluten-free crusts get gummy when they get a little warm so be patient and put it back in refrigerator for 10 minutes or so. Don't overmix or overknead your dough. It can get tough. I roll my dough out between two sheets of waxed paper. It works just as well as parchment and, honestly, it's much more price effective. As you roll the dough out, the paper gets wrinkles in it. No big deal - just lift the paper off, put it back down, and start rolling again. To keep the waxed paper from moving all over the counter, I cut it extra long and leave some hanging over the edge of the counter and then lean up against the waxed paper. I might look silly but it works like a charm every time. Don't add too much water to the dough. You want it to stick together just enough. It will look "shaggy." That's the perfect consistency. Preheat the oven well in advance. I let my oven hang out at the desired temperature for 15 or 20 minutes before putting anything in it. There are 3 types of pie crust makers: the 'make it by hand' type, the 'food processor' type, and the 'stand-mixer' type. I fall into the latter category and my recipe is written accordingly. You'll have to figure out what works best for you, however making a gluten-free pie crust by hand just seems torturous to me
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