Wednesday, February 16, 2011

Pie Crust

Bean flour (Garfava flour) works well for a buttery crust. Who doesn't like them? Great anytime.
  • 1/2 cup bean flour – garbanzo, soy, or Authentic Foods Garfava flour
  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch (or potato starch or arrowroot)
  • 1 teaspoon + baking powder
  • 1/3 teaspoon salt
  • 3 Tablespoons milk (rice milk or another non-dairy milk would be fine
    1. 1/2 cup oil – try using a red palm or palm fruit oil blend such as Carotino for a rich, buttery tasting crust
    2. Optional: 1 tablespoon powdered sugar mixed in with dry ingredients
    3. Mix dry ingredients well to avoid lumps. Press into lightly greased pie plate. Bake the crust for 12-15 minutes at around 325 for a fully baked pie shell perfect for cream or other unbaked pies, or pre-bake for 7-10 minutes , cool slightly, fill, and bake for a fruit pie.
    4. Making a top for this pie can be difficult because the dough is so tender. I have found that if I crumble the rest of the dough with Sugar In The Raw and lots of cinnamon and crumble/sprinkle on top of the pie it works fine and less stressful.

      Sometimes I just make it as round as possible and cut it into fourths and place the wedges on top of the pie. The "holes where the dough doesn't meet are the venting holes. At least that's my story and I am sticking to it. Works for me.
    Source: Unknown/adapted Olinda Paul

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