Sunday, February 24, 2008

GF Gluten Free Pie Crust Pastry and Blackberry Pie

This is my second attempt at pie crust and I think it turned out nice. The flavor and texture are just like the wheat crust, I haven't mastered rolling it out yet........ I found that dividing the dough in half before you refrigerate it is helpful. Also be sure to roll it out on some wax or parchment paper. Roll lightly and smoothly, don't turn the crust over. For transferring it to a pie pan I used a huge spatula (called a cookie shovel). I still lost some of it and had to repair. I used a pizza stone in the bottom of my oven and it did seem to help the crust cook more evenly.

Bette Hagman's Featherlight Vinegar Pastry

2 1/2 cups featherlight mix
1 rounded teaspoon xantham gum
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup shortening
1 tablespoon vinegar
1/4 cup liquid egg substitue or 1 egg beaten
4 tablespoons ice water
Sweet rice flour for rolling
Blend flour mix, xantham gum, salt and sugar. Cut in shortening until coarse crumbs form. In a small nowl beat the vinegar and egg together.Stir the wet ingredients into the dry ingredients with a fork and keep blending until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on waxed paper dusted with sweet rice flour. Place in a 9 inch pie tin. Makes enough pastry for a 9 inch 2-crust pie or 2 pastry shells.

Featherlight mix recipe-
3 cups rice flour
3 cups tapioca flour
3 cupscornstarch
3 Tbsp. potato flour

Blackberry Pie Recipe
5 1/2 cups fresh blackberries
3/4 cup granulated sugar, plus 2 tablespoons granulated sugar
1 pinch salt
1/4 cup potato starch or potato flour
1 teaspoon finely grated lemon zest
1 tablespoon butter, cut into small pieces
1 egg white, beaten,for pastry wash
1 1/2 tablespoons granulated sugar
Adjust oven rack to lowest position and place four 9-inch unglazedquarry tiles on rack to form an 18-inch square. (A pizza stone will work, too.) Preheat oven to 400 degrees and let tiles heat for at least 30 minutes.
Purée 1 cup of the blackberries in a food processor fitted with the metal blade; set aside. Stirring constantly with a rubber spatula, bring the sugar, salt, starch and blackberry purée to the consistency of thick jam over medium-low heat in a large saucepan. Stir in lemon zest. Pour thickened mixture over remaining blackberries and stir to combine. Pour blackberry filling into bottom pie shell and dot with the 1 Tb. butter. Cover with top layer of pastry dough.
Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake for 20 minutes. Remove pie from oven, brush with beaten egg white, sprinkle with 1 1/2Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil around pie to loosely cover edges. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours. Serve with vanilla ice cream.

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