Glutenfree/another gluten-free pie crust - Revision history

Zurving at 20:56, 27 February 2016

2016-02-27T20:56:18Z

188.143.234.155: /* Tips from Jenny and Maria */

2015-07-09T23:24:50Z

‎Tips from Jenny and Maria

188.143.234.155: /* For Baked Crust: */

2015-07-09T05:03:55Z

‎For Baked Crust:

74.78.117.16 at 19:04, 23 February 2014

2014-02-23T19:04:44Z

74.78.117.16: Created page with "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..."

2014-02-23T19:04:30Z

Created page with "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..."

New page

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. margerine

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.

== For Baked Crust: ==
prick and then bake at 400 degrees for 10-12 minutes.

== Tips from Jenny and Maria ==
When working with the bottom crust, it is not always easy to get a start on peeling off the wax paper once you've inverted the rust on the pan. We've found that making a slice into the wax paper somewhere in the middle and then pulling it off towards the edge helps to keep the crust intact. If the crust rips or breaks it's pretty good about being pressed back together with your fingers, and don't worry about how it looks, it will be covered with filling and no one will ever know. Also, we usually roll out the top crust and then cut it with cookie cutters and put the cookies on top of the pie.

@@ Line 25: / Line 25: @@
 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 %
-== Tips from Jenny and Maria ==
+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.
-When working with the bottom crust, it is not always easy to get a start on peeling off the wax paper once you've inverted the rust on the pan.  We've found that making a slice into the wax paper somewhere in the middle and then pulling it off towards the edge helps to keep the crust intact.  If the crust rips or breaks it's pretty good about being pressed back together with your fingers, and don't worry about how it looks, it will be covered with filling and no one will ever know.  Also, we usually roll out the top crust and then cut it with cookie cutters and put the cookies on top of the pie.

@@ Line 23: / Line 23: @@
 use tinfoil to cover edges, bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees for an additional 40 minutes.
-== For Baked Crust: ==
+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 %
-prick and then bake at 400 degrees for 10-12 minutes.
 == Tips from Jenny and Maria ==
 When working with the bottom crust, it is not always easy to get a start on peeling off the wax paper once you've inverted the rust on the pan.  We've found that making a slice into the wax paper somewhere in the middle and then pulling it off towards the edge helps to keep the crust intact.  If the crust rips or breaks it's pretty good about being pressed back together with your fingers, and don't worry about how it looks, it will be covered with filling and no one will ever know.  Also, we usually roll out the top crust and then cut it with cookie cutters and put the cookies on top of the pie.

@@ Line 12: / Line 12: @@
 /2 tsp. salt
-/2 c. margerine
+/2 c. margarine
 about 3 Tbsp. milk