I promise this wasn't the first pie I've made, but it sure looks like it! It is however the first pie crust I've made wheat free. Pie crust with wheat flour is hard enough, and the
W/GF Flour Mix took a bit of getting used to, but I'll give you a few tips. All in all, it tastes delicious and once you know how to work with the crust, you will be a master at it!
Pie Crust
Makes an 8" or 9" pastry for two-crust pie
2/3 cup plus 2 T. shortening
2 cups W/GF Flour Mix
1 t. Xanthan Gum
1/2 t. salt
8-10 T. COLD water
Cut shortening into flour, xanthan gum, and salt until particles are the size of peas. Sprinkle with water tossing with fork until all flour is moistened and pastry cleans the side of bowl.
Gather pastry into ball; shape into flattened round on lightly floured pie cloth. For two-crust divide pastry in half and put one half in plastic wrap and into the freezer until ready to roll. Lightly sprinkle with flour and roll pastry two inches larger than inverted pie plate. Starting at one end of pastry, gently roll pastry over rolling pin. Centering over pie plate, unroll pastry and gently press into the bottom using wet fingers. (Using wet fingers will help the pastry lay in the plate better without breaking) Leave edges for fluting later. With a fork, poke a few holes on the bottom of pastry to allow moisture to escape. This will help you avoid a soggy crust. Before putting the top crust on, lightly moisten edges of pastry with water. Lay top pastry over filling in the same manner as the bottom pastry. Cut edges leaving a 1" excess around entire pie. With wet fingers, gently flute or fold excess crust. Bake as directed in the fruit filling directions.
Apple Filling
1 cup sugar
1/3 cup W/GF Flour Mix
1/8 t. xanthan gum
3/4 t. nutmeg
3/4 t. cinnamon
Dash of salt
3 T. butter or margarine
7-8 cups thinly sliced pared tart apples (about 8 medium)
Prepare pastry, set aside. Mix sugar, flour, xanthan gum, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry lined pie plate. (I love using my baking stone pie plate for a more even cooking temperature.) Pile the apples high! Dot with butter or margarine. Cover with top crust, slit three small holes in top of crust. Flute edges and cover edges with strips of aluminum foil. Remove foil during the last 20 minutes of baking. Bake at 450 degrees for 60-70 minutes until crust is golden brown and apples are tender.
Tips:
*If needed, add more water to your crust to keep it moist enough. 8-10 T. should be enough, but play with it. When mixing in the water to the crust, it may seem too wet. I had to start my crust over after trying to roll it out because it was too dry. I added more water to it and it seemed too wet for a pastry crust but it worked much better. Keep in mind that you are working with rice flour. It is dry and crumbly, and not like what you may be used to.
*When rolling the pastry out use heavy, and even pressure. If a crack in the pastry arises, patch with cold water, gently tapping it back together and continue rolling. If it continues to crack, crumble it back up and add COLD water 1 t. at a time, cutting it in with a fork.
*When fluting the pastry, keep your fingers wet with cold water working gently and slowly. If it crumbles and breaks, patch it back up. Like mine, it may not be pretty the first time, but you will acquire a feel for how to work with the pastry.
*Like most pie crusts, the more you work it the tougher it becomes. This rings true with this crust as well, but it wont be the end of the world if you have to go back to adding more water to the crust.
I'm excited to hear how your pies and pastries turn out! Keep me posted on how it went for you and what tricks you found! Happy baking!
