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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
12/9/10 11:59 P

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I have only used Whole Foods gluten free crusts.

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)
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CTRAVEL's Photo CTRAVEL SparkPoints: (7,601)
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11/27/10 9:20 P

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Jen, let me know what you think. I read all the ingredients of your rust and it is basically the same as mine. She has different ways of doing things.
Charlene

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I awoke this morning with devout thanksgiving for my friends, the old and the new.
- Ralph Waldo Emerson


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JENCORINNE's Photo JENCORINNE Posts: 1,932
11/27/10 2:35 P

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I was way impressed with this one - www.artofglutenfreebaking.com/2009/1
1/
pie-crust-gluten-free-refined-71210/

I thought it was a dud since it never got to the pebble stage but I swear it's the best crust I've ever had.

maybe I'll try yours and compare.

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11/26/10 9:50 P

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Let me know how you like it.
Charlene

www.celiac.com
I awoke this morning with devout thanksgiving for my friends, the old and the new.
- Ralph Waldo Emerson


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DJ4HEALTH's Photo DJ4HEALTH Posts: 39,258
11/26/10 9:34 P

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Thanks, will try this when I get home but will have to substitute the corn starch.

Dorothy





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11/26/10 5:43 P

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You are more than welcome.
Char

www.celiac.com
I awoke this morning with devout thanksgiving for my friends, the old and the new.
- Ralph Waldo Emerson


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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (110,464)
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11/26/10 5:15 P

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~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My Team;
Eat Well
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My BLOG:
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11/26/10 5:07 P

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Gluten-Free Pie Crust

Prep time 20 minutes

Cook time 10-12 minutes

Makes one 9-inch pie crust

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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I awoke this morning with devout thanksgiving for my friends, the old and the new.
- Ralph Waldo Emerson


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