This year when I made pumpkin pie I actually browned the crust for about 15 minutes first.
I covered the bottom with dried pinto beans after piercing, then I covered the sides and edge w/foil. Then I baked browning the bottom. I removed the beans and foil.
I then poured in the pumpkin mixture and baked as suggested.
It came out really good. In fact, my girlfriend ask me what I did to make the crust taste so good. Normally she does not eat pie crust as she doesn't like the taste and texture. She loved this one and had no idea it was GF.
So, if like me the idea of making your own crust is totally intimidating just remember you can buy GF crusts at WF.
Edited by: USE2BAGODDESS at: 12/10/2010 (00:01)
Pounds lost: 1.0
Fitness Minutes: (5,153) Posts: 1,917 11/27/10 9:20 P
Thanks, will try this when I get home but will have to substitute the corn starch.
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
current weight: 224.0
Fitness Minutes: (5,153) Posts: 1,917 11/26/10 5:43 P
1/3 cup brown rice flour 1/2 cup tapioca flour 1/3 cup potato starch 1 Tbsp. cornstarch 2 tsp sugar 1/2 tsp baking powder 1-1/2 tsp. xanthan gum 1/2 tsp salt 1/2 cup butter,softened 1 large egg cold 1 tsp. apple cider vinegar
Preheat oven to 350 degrees. Sift together all dry ingredients into a mixing bowl. Cut butter into dry ingredients with a pastry cutter until butter is incorporated into the dry ingredients. The dough should hold together when squeezed. Beat egg with vinegar and then mix into dough. Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between two sheets of waxed paper. The dough should be about 1-1/2 inches larger in diameter than the pie plate. Peel one sheet of wax paper away from dough. Place pie crust in pan with remaining wax paper on top. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.
TIPS; Before baking, crimp tin foil around the crust of the pie so the pie crust doesn't get burnt. If you are making a pumpkin pie and any other pie that requires baking, pie crust does NOT need to be baked first. No picking is required.
If the recipe calls for a baked pie, prick the dough with a fork and bake at 350 degrees for 10-12 minutes. Cool before filling.
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