Gluten Free Pie Crust Apple Pie Recipe – Inspiration Mixes Live Gluten Free Cooking Show 2nd

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THIS CAN BE MADE VEGAN AS WELL Amazon Product Link: PIE Crust Mix Makes 2 crusts 2/3 cup shortening or 1 whole egg or egg replacer *** (add ¼ tsp baking powder if using an egg replacer) ½ cup ice water ½ tsp Gluten Free Vanilla ½ TBL Apple Cider Vinegar Tapioca or Rice Flour for rolling the dough Shortening Options: 1/3 cup butter (chilled), and 1/3 cup shortening. You can also substitute 1/3 cup butter for 1/3 cup chilled cream cheese. Vegan Option: 2 TBL applesauce to replace the egg and add 1/4 tsp baking powder to the mix before you begin. Place Pie Crust Mix in a bowl. Cut shortening into the dry mix with a dough cutter until you achieve pea size pieces. Lightly whip egg (or egg replacer), water, vanilla and apple cider vinegar together. Pour on top of the mixture working it in with a spoon or fork. The dough will be sticky. Place dough in plastic wrap and refrigerate for at least 1-2 hour. For best results, keep in the refrigerator overnight. It will roll out just like a wheat crust. Preheat oven to 400°F to cook the crust without a filling. If filling the pie, follow the instructions for the filling. Divide the dough in 2 balls. Roll in tapioca flour. Flatten out and place on floured board or parchment paper. Roll 1 inch larger than the pie pan and about ¼ inch thick. Gently lift the crust and place in the pie pan Use a fork to poke holes in the bottom and the sides of the dough before baking without a filling. Bake for around 12-15 minutes. Do Not

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