Difference between revisions of "Glutenfree/another gluten-free pie crust"
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In case anyone else was cuurois about the nutritional value, here it is based upon using coconut oil instead of butter butter adds about 15 more cals per cookie.Nutrition FactsUser Entered Recipe 22 ServingsAmount Per Serving Calories70.1 Total Fat5.0 g Saturated Fat0.9 g Polyunsaturated Fat1.1 g Monounsaturated Fat2.8 g Cholesterol0.0 mg Sodium21.5 mg Potassium66.8 mg Total Carbohydrate5.8 g Dietary Fiber1.2 g Sugars4.2 g Protein1.9 g Vitamin A0.0 % Vitamin B-120.0 % Vitamin B-60.7 % Vitamin C0.2 % Vitamin D0.0 % Vitamin E11.3 % Calcium2.6 % Copper4.9 % Folate0.7 % Iron2.8 % Magnesium6.0 % Manganese13.7 % Niacin1.7 % Pantothenic Acid 0.3 % Phosphorus 4.1 % Riboflavin4.2 % Selenium0.6 % | In case anyone else was cuurois about the nutritional value, here it is based upon using coconut oil instead of butter butter adds about 15 more cals per cookie.Nutrition FactsUser Entered Recipe 22 ServingsAmount Per Serving Calories70.1 Total Fat5.0 g Saturated Fat0.9 g Polyunsaturated Fat1.1 g Monounsaturated Fat2.8 g Cholesterol0.0 mg Sodium21.5 mg Potassium66.8 mg Total Carbohydrate5.8 g Dietary Fiber1.2 g Sugars4.2 g Protein1.9 g Vitamin A0.0 % Vitamin B-120.0 % Vitamin B-60.7 % Vitamin C0.2 % Vitamin D0.0 % Vitamin E11.3 % Calcium2.6 % Copper4.9 % Folate0.7 % Iron2.8 % Magnesium6.0 % Manganese13.7 % Niacin1.7 % Pantothenic Acid 0.3 % Phosphorus 4.1 % Riboflavin4.2 % Selenium0.6 % | ||
| − | + | a breadmaker works the dough too much so you would get a tough crustFood Processor Pie Crust1 1/2 cups plain flour1 stick, less 1 T. VERY COLD Butter(unsalted is best, if you have it)1 T. Crisco1/2 tsp. salt4 to 6 T. ICE water1- 1 1/2 tsp. <a href="http://cpkeyqfuxfg.com">vigenar</a> or lemon juiceUse steel blade and put flour, salt, Crisco and butter (in chunks) in bowl.Process with on/offs until mixture resembles a coarse meal.Add the ice water and <a href="http://cpkeyqfuxfg.com">vigenar</a> or lemon juice in 1 2 T. amounts, running machine a couple seconds between additions.Stop processing as you see it BEGIN to form a dough ball.Remove and chill 1 2 hours before using. I know that a lot of people make up several recipes and freeze it to use as needed. Just make sure to not over process it. | |
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Revision as of 23:24, 9 July 2015
Makes: 1 9-inch pie crust
Active Time: 25 minutes
Total Time: 40 minutes
From: Maria and Jenny
Ingredients
1 1/2 c. Gluten Free All Purpose Baking Flour
1/2 tsp. salt
1/2 c. margarine
about 3 Tbsp. milk
Directions
Step 1
Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles course meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. (should resemble regular pie crust). Using wax paper, place 1.2 dough onto sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan. Remove wax paper. Repeat with another half of dough to use for top.
For Filled Crust:
use tinfoil to cover edges, bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees for an additional 40 minutes.
In case anyone else was cuurois about the nutritional value, here it is based upon using coconut oil instead of butter butter adds about 15 more cals per cookie.Nutrition FactsUser Entered Recipe 22 ServingsAmount Per Serving Calories70.1 Total Fat5.0 g Saturated Fat0.9 g Polyunsaturated Fat1.1 g Monounsaturated Fat2.8 g Cholesterol0.0 mg Sodium21.5 mg Potassium66.8 mg Total Carbohydrate5.8 g Dietary Fiber1.2 g Sugars4.2 g Protein1.9 g Vitamin A0.0 % Vitamin B-120.0 % Vitamin B-60.7 % Vitamin C0.2 % Vitamin D0.0 % Vitamin E11.3 % Calcium2.6 % Copper4.9 % Folate0.7 % Iron2.8 % Magnesium6.0 % Manganese13.7 % Niacin1.7 % Pantothenic Acid 0.3 % Phosphorus 4.1 % Riboflavin4.2 % Selenium0.6 %
a breadmaker works the dough too much so you would get a tough crustFood Processor Pie Crust1 1/2 cups plain flour1 stick, less 1 T. VERY COLD Butter(unsalted is best, if you have it)1 T. Crisco1/2 tsp. salt4 to 6 T. ICE water1- 1 1/2 tsp. <a href="http://cpkeyqfuxfg.com">vigenar</a> or lemon juiceUse steel blade and put flour, salt, Crisco and butter (in chunks) in bowl.Process with on/offs until mixture resembles a coarse meal.Add the ice water and <a href="http://cpkeyqfuxfg.com">vigenar</a> or lemon juice in 1 2 T. amounts, running machine a couple seconds between additions.Stop processing as you see it BEGIN to form a dough ball.Remove and chill 1 2 hours before using. I know that a lot of people make up several recipes and freeze it to use as needed. Just make sure to not over process it.
