Flagstaff Celiac Support Group

GRANDMA'S PIE CRUST

From Nearly Normal Cooking for Gluten-Free Eating by Jules Shepard

Nearly Normal Gluten-Free Flour Mix ™
1 cup white rice flour
1 cup potato starch (not potato flour)
1 cup cornstarch
½ cup corn flour
½ cup tapioca flour or starch
4 Tsp xanthum gum

Mix all ingredients well and store in an airtight container. Makes enough for two pies with double crusts.

For each crust (double these ingredients for a 2 crust pie):

1 cup (above) flour mix
½ Tsp salt
⅓ cup shortening
2-3 TBS ice water

Directions
Mix flour and salt. Cut shortening into flour with 2 knives or a pastry blender till it looks like cornmeal. Add enough water to make a consistency that will just hold together in a ball. Wrap in plastic and refrigerate for an hour. Roll out between pieces of plastic wrap. Roll it thin and it will have a great texture when it is baked. It does not get soggy. Flip it into pan. Use a dark pan if you can.

For a two crust pie, paint the inside of the bottom crust with egg white before filling. Mix the yolk with a teaspoon of water and paint the top crust before baking. Apple pies usually bake at 400º for 50-60 minutes. Peach and cherry usually 425º for 45 minutes. Cover the edges with foil before baking to prevent burning. Check the pie after 35 minutes to see if edges are browning.