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This is mainly for the celiacs in the crowd. It's my sister's pastry recipe and I really enjoy it myself. She makes great pies and stuff. She got the recipe is from Betty Hagman's cookbook and recipe is called
1 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch flour
1 rounded tsp xanthan gum
1/2 tsp salt
dash sugar optional
1/2 cup margarine
1/2 cup butter flavored crisco
1 egg cold
1 Tblsp. GF vinegar
sweet rice flour for rolling
Blend together the flours, xanthan gum, salt, and sugar. Cut in the margarine
and Crisco in small dabs until you have shortening the size of lima beans (not
cornmeal).
Beat the egg using a fork; add the vinegar and ice water. Stir into the flour
mixture, forming a ball. You may knead this a bit, since rice flour crusts can
stand handling. Refrigerate the dough for an hour or more to chill.
Divide dough and roll out on a sweet rice-floured board (or on floured plastic
wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove
it to the pie tin and invert the dough into the pan. Shape before removing the
plastic. Bake as directed for the filling used.
For a baked crust, prick the pastry with a fork on sides and botton. Bake the
crust in a pre-heated 450 oven for 10 - 12 minutes, or until slightly browned.
Cool before filling. Makes enough pastry for a 2-crust 9" pie plus 1 pie
shell.
Wendy Burgess
WILP GYBUU (Wolf House) Bed and Breakfast
"Take a Walk on the Wild Side"
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