After reading my last post about Apple Pie , I got a lot of request about the gluten free crust.
As mentioned before, when I want to do Gluten free (and vegan) stuffs I usually will find my happiness in the amazing book of Cybele Pascal "The Allergen-Free Baker's Handbook".
Cybele Pascal is a food write and a proud mother of her food allergy family :)
Her husband, two sons and even her dogs have food allergies.
The Pie Crust
4 cups brown rice flour
1 1/3 cups potato starch
2/3 cup tapioca flour
6 tbsp sweet rice flour
3 tbsp confectioner sugar
1 1/2 tsp xantham gum
3/4 tsp salt
1 1/4 cups vegetable shortening
4 1/2 tsp Ener-G egg replacer
6 tbsp rice milk
2 tbsp lemon juice
To make the shortcrust , mix the flour,confectioner sugar, xanthan gum and salt in a bowl.
Add the shortening in small pieces at a time and mix about 1 minute until you obtain a coarse meal texture.
On the side, mix the Egg replacer and 6 tbsp of rice milk.
Add the egg replacer mixture, lemon juice and remaining rice milk to the dough and mix until it forms a ball.
Take out the dough from the bowl and form a ball.
Place a sheet of parchment paper, put the dough on it and top with another sheet of parchment paper.
Roll out the dough until the thickness you like your pie to be.
Grease the pan, remove the top sheet of parchment paper, flip the crust onto the pan and remove the sheet of parchment paper.
Press down the crust to fit the dish and trim the edges
Prick the bottom 9 times with a fork.