Friday, 6 September 2013

Gluten-Free Pie Pastry

This recipe which is good for sweet or savoury pies is from She Knows and original recipe from Savory Pies by Greg Henry.

Gluten-Free Pie Pastry
Yields 2 (8-inch) pie crusts or 1 (8- to 10-inch) double-crust shell


2 cups millet flour
1/4 cup tapioca flour
1/4 cup potato starch, plus more as needed
1 teaspoon salt
2 teaspoons lemon juice or white vinegar
2 sticks (1 cup) very cold European-style unsalted butter, cut into 1/2-inch dice
1 egg replacer (as per packet instructions)
2 tablespoons water, or more as needed


In the bowl of a food processor, pulse the flours, potato starch and salt 5 to 6 times until well combined.
Add lemon juice or vinegar and butter. Process 6 to 8 seconds until crumbly and coarse, with various-size chunks of butter visible throughout.
Add egg replacer and 2 tablespoons water. Run machine until the dough comes together and begins to pull away cleanly from the sides of the bowl, 15 to 20 seconds. Add water as needed.
On a work surface lightly floured with potato starch, gently knead the dough 2 to 3 times. If it seems sticky, sprinkle in a few teaspoons of potato starch and give it a couple more quick, gentle kneads.
Divide in half and shape into 2 discs about 5 inches in diameter and 3/4-inch thick.
Wrap in plastic and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 1 month.

1 comment:

  1. Tapioca starch are in great use for the preparation of sabudana. They are used for the preparation of sweet dishes and other snacks at the same time.

    Vietnam Tapioca Starch Supplier, Tapioca Starch Manufacturers