Pie Crust 2

  • 1-1/2 cup Butter
  • 3 cups All-purpose Flour
  • 1 T sugar
  • 1 whole Egg
  • ½ cup ice Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt
  • 1T psyllium husk

Blend Ice and water together to make a thin slush.  Stir psyllium husk into ½ cup of ice water, blend in the egg and the vinegar and set aside.

 

Flour blend: 3 cups brown rice flour, 1 cup tapioca starch, ½ cup potato starch, 1 T Corn flour, 1 ½  T xanthan gum

 

Measure 3 cup of flour blend, sugar and salt into the bowl of a large food processor.  If you don't have a food processor, this step can be done in a mixing bowl with a pastry blender or with your fingers.  Mix together dry ingredients.

 

Cut Butter into cubes and add to flour mixture.  Turn the food processor on in short bursts until the butter is the size of peas.  Remove the mixture from the food processor bowl and put in a mixing bowl.  Add the liquid mixture and gently stir with your hand until it is combined.  The point here is not to mix the butter into the dough any further.  

 

The dough should form into a ball.  Refrigerate at least 1 hour.

 

Remove only the amount of dough you will be working with from the fridge.  One trick I often use when rolling out pie crust is to roll it out between 2 sheets of wax paper.  When making a sweet pie, I like to dust my surface with powdered sugar rather than flour.  Roll the dough from the center out on all strokes.   Roll it to the desired thickness and diameter.  For pre-baked pie shells, bake in pre-heated 400 degree oven for 25-35 minutes.

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