I keep meaning to post the pie crust and pastry blend that I use. I haven’t taken photos yet, but hope to soon…with the holidays just around the corner I am sure to have plenty of opportunities to take a few quick shots while I bake.
This is a two part instructional. Part 1 is the flour blend for the pastry crust. This blend makes a lot of flour and I just keep it in the refrigerator until I am ready to make pies. It blends up easily and stores nicely. Part 2 is the actual recipe for the pie crust. Each pie crust recipe will make anywhere from 2-3 crusts (says my mom! I can never get a third one out of it…)
Part 1 The Flour Blend: Mix together and refrigerate the following
- 2 Cups Tapioca Flour
- 2 Cups Cornstarch
- 1 Cup Potato Starch Flour
- 4 Cups Sweet Rice Flour (I have subbed white rice with no problem)
- 4 teaspoons Xanthan Gum
- 2 teaspoons Salt
- 2 teaspoons Sugar
Part 2 The Pie Crust:
- 2 1/2 Cups Flour Blend
- 1 Cup Butter
- 1 Egg (cold)
- 1 Tablespoon Vinegar
- 1/4 Cup Ice Water
Place the flour mix in a bowl and cut in the butter. Mix with your hands until you have a consistency similar to Lima beans NOT cornmeal! Set aside.
Beat the egg with a fork. Mix in the vinegar and half of the water. Work this into your flour mix with your hands. Add the remainder of the water to the mix and form into 2-3 balls and refrigerate for an hour.
I have found that rolling the dough out between two pieces of plastic wrap works the best for me. put down one piece of wrap and then place your dough in the middle. (if your pie will be larger place two pieces of wrap down next to each other) Then place another layer of wrap on top. Roll out the dough between the layers of plastic wrap. When the dough is the size and thickness you desire take the top layer of wrap off and turn it upside-down into the prepared pie plate. (so the side with the plastic wrap still on it is facing up) Press the dough into the plate and remove the last layer of wrap.
Single Crust: Prick the pastry with a fork on the sides and bottom and cook at 450 for 10-12 min. until the crust is slightly brown. Allow the crust to cool. Then fill the pie and cook per your pies directions.
Double Crust: Roll out both crusts as directed above and place bottom crust into the pan and prick sides and bottom. Add the pie filling and place top crust on as you would with any normal pie, and bake.