Vinegar Pie Crust Recipe
Are you ready to fly into spring? You will be after you see the masterpiece blueberry pie below! One of my fav insta food bloggers shared this the other day and I knew you would love it! You have no excuse not to come up with your own neat pie design idea this weekend because I have you covered with this gluten free pie crust recipe.
It holds up so well and really can’t be overworked, so phew.
Try it out this week and share your successes (and definitely your fails too guys!) with us with #gfreepieart. I just checked, an no one has been cool enough to think of that tag yet…lol…lets go guys!
xx,
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Vinegar Pastry:
1 cup white rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded tsp xanthan gum
3/4 tsp salt
1 tbsp sugar
3/4 cup shortening
1 egg, lightly beaten
1 tbsp vinegar
2-3 tbsp ice water
directions:
In a medium bowl, whisk together the first 6 ingredients. Cut in shortening. Blend together the beaten egg, vinegar and water. Stir into the flour mixture, holding some back, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)
Form 2 balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll out, one at a time between 2 sheets of plastic wrap dusted with sweet rice flour. To place in pie tin: Remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For crust to be used later, bake in a preheated 450 over for 10-12 minutes. For a filled pie, follow directions for that out.
-The Gluten-free Gourmet, Bette Hagman.