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My son and I run a catering
business and we were asked to come up with a gluten free pie
crust. After plenty of research and trials, I think everyone
would agree, this is good enough to replace their normal pie
crust.
1/4 teaspoon salt
1 1/2 cups soy flour
1/2 cup arrowroot powder
1/4 - 1/2 cup quinoa powder
1 stick butter
1/2 cup lard or Crisco
1 egg
1/4 cup ice water
Work into small crumbs, adding quinoa slowly to avoid adding
too much.
Add one egg to 1/4 cup of ice
water, mix and toss onto pie crust until just mixed.
Roll out as usual and fill
with desired filling* and place on top crust.
This is a little "tangy"
so I sprinkled the crust bottom and tops with cinnamon and sugar.
* pre cook your toppings because
the soy browns too quickly so you can't bake it as long or as
hot as normal.
Keep the oven at around 330-340
degrees and watch for the doming of the crust to signal it is
done. |
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