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About
Details
Light and flaky pie crust that tastes like the real thing. Making gluten free living tastier. Wheat and gluten free! Resealable. Find more recipes in GFM's newest cookbook, in the Kitchen with Gluten Free Mama. www.glutenfreemama.com. Gluten Free Mama is a Heartland Gourmet company. Celiac Sprue Association.
Ingredients
White Rice Flour, Tapioca Flour, Potato Starch, Organic Evaporated Cane Sugar, Sweet Rice Flour, Coconut Flour, Sea Salt, Xanthan Gum.
Directions
Mama's Pie Crust: Makes 1 double pie crust or 2 single crusts. Ingredients: 3/4 cup butter or dairy free margarine, partially melted; 1/3 cup shortening (Spectrum shortening); 1 egg white (To make egg free use 2 tbsp honey); 6-8 tbsp cold water. Add mix, butter, shortening, egg white and 4 tbsp of the water to a large bowl. Cut ingredients in with pastry cutter or fork until dough is mealy. Add remaining water as needed to form smooth dough. Dough will be somewhat moist and easily rollable. Divide dough in half. Spray two pieces of wax paper with cooking spray. Roll dough between wax paper to 1/8 to 1/4 inch thickness and 12 inches in diameter. Gently peel back top piece of wax paper- Carefully flip pie crust over onto a 9 inch pie plate. Gently peel off remaining wax paper. Trim pastry around the rim of pie plate. Make small repairs as necessary. Fill pastry with desired filling. Roll out remaining dough. Carefully flip over on top of filling. Trim pastry, leaving 1/2 inch overhang. Carefully fold overhang under and flute edge or seal with a fork. Baste top with egg white mixed with 1 tbsp of water. Sprinkle lightly with sugar. Cut 5 slits in top of crust. Bake pie as directed in individual recipe. Note: Be sure to cover edges of pie after 20 minutes to prevent over-browning.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 250
- Total Fat 5g6%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 210mg9%
- Total Carbohydrate 59g21%
- Dietary Fiber 3g11%
- Sugars 10g
- Protein 3g
Details
Light and flaky pie crust that tastes like the real thing. Making gluten free living tastier. Wheat and gluten free! Resealable. Find more recipes in GFM's newest cookbook, in the Kitchen with Gluten Free Mama. www.glutenfreemama.com. Gluten Free Mama is a Heartland Gourmet company. Celiac Sprue Association.
Ingredients
White Rice Flour, Tapioca Flour, Potato Starch, Organic Evaporated Cane Sugar, Sweet Rice Flour, Coconut Flour, Sea Salt, Xanthan Gum.
Directions
Mama's Pie Crust: Makes 1 double pie crust or 2 single crusts. Ingredients: 3/4 cup butter or dairy free margarine, partially melted; 1/3 cup shortening (Spectrum shortening); 1 egg white (To make egg free use 2 tbsp honey); 6-8 tbsp cold water. Add mix, butter, shortening, egg white and 4 tbsp of the water to a large bowl. Cut ingredients in with pastry cutter or fork until dough is mealy. Add remaining water as needed to form smooth dough. Dough will be somewhat moist and easily rollable. Divide dough in half. Spray two pieces of wax paper with cooking spray. Roll dough between wax paper to 1/8 to 1/4 inch thickness and 12 inches in diameter. Gently peel back top piece of wax paper- Carefully flip pie crust over onto a 9 inch pie plate. Gently peel off remaining wax paper. Trim pastry around the rim of pie plate. Make small repairs as necessary. Fill pastry with desired filling. Roll out remaining dough. Carefully flip over on top of filling. Trim pastry, leaving 1/2 inch overhang. Carefully fold overhang under and flute edge or seal with a fork. Baste top with egg white mixed with 1 tbsp of water. Sprinkle lightly with sugar. Cut 5 slits in top of crust. Bake pie as directed in individual recipe. Note: Be sure to cover edges of pie after 20 minutes to prevent over-browning.
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