Featherlight Vinegar Pastry Gluten Free Pie Crust Recipe 475 Food

EXTRA FLAKY GLUTEN FREE PIE CRUST

Steps:

• In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
• Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
• Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
• Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
• Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
• Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
• Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
• Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
• Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
• Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
• Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
• Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
• Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
• Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
• Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE

Steps:

• *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
• *In a separate bowl, whisk together the egg, vinegar and ice water.
• Slowly stir the egg mix into the flour mix, until a ball is formed.
• *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
• Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
• *If the pastry is a little hard when removed from the fridge, knead again a little bit.
• *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
• *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
• ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.

VINEGAR PIE CRUST

Steps:

• Work flour, shortening and salt until very fine.
• Beat egg, water and vinegar together.
• Make a little well in the mixture, add liquid and blend.
• This recipe makes four one-crust pies.
• This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
• And its really swell too.

FEATHERLIGHT VINEGAR PASTRY (GLUTEN-FREE PIE CRUST) RECIPE - (4.7/5)

Steps:

• In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.

FEATHER-LIGHT BISCUITS

Steps:

• In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.

WHEAT-FREE PIE CRUST

Steps:

• Mix together flour and salt.
• Cut in margarine with pastry blender.
• Add just enough water for dough to hold together.

PERFECT GLUTEN FREE PIE CRUST

Steps:

• Spray 9 inch pie pan with cooking spray. Generously dust with flour.
• Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
• Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
• Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
• To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
• To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.

BETTE HAGMAN'S FOUR FLOUR PASTRY (GLUTEN FREE PIE CRUST)

Steps:

• In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco with a pastry cutter or two knives in small pieces until you have shortening the size of lima beans (not cornmeal).
• In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl (I usually add 2 more tablespoons of the ice water).
• Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on. Roll your rolling pin through the flour on the cloth so it is fully coated as well.
• Divide dough into two halves and roll the first half out so it is about ¼ of an inch thick. Put the pin at one edge of the dough, lift up your pastry cloth and roll it over the rolling pin so the dough rolls up on top of the rolling pin. Lay the pastry cloth back on the counter and continue to roll the rolling pin so the dough is wrapped around it partially (enough so that when you let go, the dough stays on top of the pin). Move your pie plate next to the rolling pin. Lift up the rolling pin, gently holding the dough on top so it does not slide off, and drag the dangling edge so that it is laying about an inch over the edge of the pie plate. Carefully unroll the crust the rest of the way into the pan.
• Trim the edges of your crust so it hangs 1 inch over the edge of the pie plate. Lift the over hanging crust and fold under about 1 1/2 inch of the crust so you can see the rim of your pie plate all the way around.
• Add the pie filling and roll out the second half of the dough. Either place the second crust over the filling or into another pie plate. Pinch the edges using your thumb and pointer finger on both hands to make a decorative sealed edging.
• Bake as directed for the filling used. Put strips of tin foil over the edges of the crust until the last 15 minutes of baking to prevent the crust from browning too much.
• For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

GLUTEN-FREE PIE CRUST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed and push into an 8" round pie pan.
• Bake for 10 min or until slightly browned on edges (be careful as there is a fine line between baked and burnt).

FEATHERLIGHT SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
• Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
• Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
• Sandwich sponges with jam and cream.

GLUTEN FREE FEATHERLIGHT VINEGAR PASTRY

Steps:

• In a mediuim bowl, blend all of the dry ingredients until well blended.
• Cut in the shortening until coarse crumbs form.
• In a small bowl, beat the vinegar and egg together with a fork.
• Add the ice water and combine.
• Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
• Work a little with your hands to obtain a smooth texture.
• Cover and refrigerate for 30 minutes or more before rolling out.
• Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
• Roll out to a 11" circle, using as much flour as needed to prevent sticking.
• Place the dough in a 9" pie plate.
• Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
• Fill with filling, and place second piece of pastry on top, adjust to fit.
• Roll under and crimp pastry.
• Bake as directed for filling used.
• For a baked single crust, prick the pastry with a fork on sides and bottom.
• Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
• Cool before filling.