Difference between revisions of "Glutenfree/another gluten-free pie crust"
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use tinfoil to cover edges, bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees for an additional 40 minutes. | 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 % | |
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== Tips from Jenny and Maria == | == 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. | 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. | ||
Revision as of 05:03, 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 %
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.
