Posted on | December 7, 2007 | 5 Comments
adapted from my mother’s friend’s award-winning crust recipe.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, could be egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegetarian, and potentially vegan recipe.
- 2 cups shortening (I use Spectrum)
- 1/2 cup margarine (I use Fleishmann’s unsalted, but you could also use an additional 1/2 cup shortening)
- 4 cups gluten-free flour (I like amaranth, sorghum, millet, or rice)
- 2 cups starch (tapioca and arrowroot are good choices)
- 2 TBS xanthan gum (if not GF, just use 6 cups flour and omit this)
- 1 TBS baking powder (optional, omit if corn-free)
- 1 TBS sugar
- 1 TBS salt
- 1 large egg (or egg replacer of your choice)
- 2 TBS cider vinegar
- Cold water
Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.
In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.
If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.
Divide the pastry into 6 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for an hour or so. If you freeze, dough must be completely thawed before rolling. (If you plan to make pocket pies, just refrigerate it all in a lump and break off pieces to make the pocket pies)
For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.
This makes 6 single pie crusts, or top/bottom pie crusts for 20-25 pocket pies.