Simple GF vegan pie crust

[Guest guest]

A really simple recipe which works for homemade hand pies (pop-tarts

filled with jam, fruit pie or samosa-style veggie/pot pie filling) as

well as full-size pies.

 

French Style Pie Crust

 

2 1/2 C. All Purpose GF flour mix (Authentic Foods Multi-Blend, Le

Garden Quick Mix or Better Batter all work well)

1 C. Jungle or Spectrum shortening, cubed and chilled

1 tsp salt

1 tsp sugar

1/4 - 1/2 C. ice water

 

In a food processor, combine the flour, salt and 1 tsp sugar until

well mixed. Add the shortening using pulses until you no longer see chunks

of shortening in the dough. It should look like damp sand trying to clump

together, but it will feel dry. (If you don't have a food processor,

I've successfully used both a pastry blender and a plain old fork by

hand.)

 

Add the ice water a T or so at a time until it holds together (you

don't want it to be too wet or sticky). Flatten into discs, cover and

let chill in the fridge for about an hour.

 

Roll each disc out on a lightly floured surface (or between two sheets

of wax or parchment paper) to about 11 " diameter and place one circle

in the bottom of your pie plate. Prebake at 425 degrees F until

lightly browned if desired (I don't and haven't had problems with

soggy crust).

 

You can cut one of your large circles into strips if you want to do a

lattice top.

 

If making individual fruit pies, the Pampered Chef cookie

cutter/sandwich crimper works really well to make perfect circles -

just add filling, and seal them closed. By hand, cut the rolled out

dough into shapes by hand then fill and use a fork to seal the edges.

Bake hand pies at 425F for about 15-20 minutes (watch carefully so

they don't burn).

[Guest guest]

That sounds yummy and very do-able. Thanks.

 

Barbara

 

 

 

 

________________________________

amberlyn1 <amber_brown

 

Wednesday, December 31, 2008 11:26:02 AM

Simple GF vegan pie crust

 

 

A really simple recipe which works for homemade hand pies (pop-tarts

filled with jam, fruit pie or samosa-style veggie/pot pie filling) as

well as full-size pies.

 

French Style Pie Crust

 

2 1/2 C. All Purpose GF flour mix (Authentic Foods Multi-Blend, Le

Garden Quick Mix or Better Batter all work well)

1 C. Jungle or Spectrum shortening, cubed and chilled

1 tsp salt

1 tsp sugar

1/4 - 1/2 C. ice water

 

In a food processor, combine the flour, salt and 1 tsp sugar until

well mixed. Add the shortening using pulses until you no longer see chunks

of shortening in the dough. It should look like damp sand trying to clump

together, but it will feel dry. (If you don't have a food processor,

I've successfully used both a pastry blender and a plain old fork by

hand.)

 

Add the ice water a T or so at a time until it holds together (you

don't want it to be too wet or sticky). Flatten into discs, cover and

let chill in the fridge for about an hour.

 

Roll each disc out on a lightly floured surface (or between two sheets

of wax or parchment paper) to about 11 " diameter and place one circle

in the bottom of your pie plate. Prebake at 425 degrees F until

lightly browned if desired (I don't and haven't had problems with

soggy crust).

 

You can cut one of your large circles into strips if you want to do a

lattice top.

 

If making individual fruit pies, the Pampered Chef cookie

cutter/sandwich crimper works really well to make perfect circles -

just add filling, and seal them closed. By hand, cut the rolled out

dough into shapes by hand then fill and use a fork to seal the edges.

Bake hand pies at 425F for about 15-20 minutes (watch carefully so

they don't burn).

 

 

 

 

 

 

 

[Guest guest]

thanks Amberlyn

 

--- On Wed, 31/12/08, amberlyn1 <amber_brown wrote:

 

amberlyn1 <amber_brown

Simple GF vegan pie crust

 

Wednesday, 31 December, 2008, 1:26 PM

 

 

 

 

 

 

A really simple recipe which works for homemade hand pies (pop-tarts

filled with jam, fruit pie or samosa-style veggie/pot pie filling) as

well as full-size pies.

 

French Style Pie Crust

 

2 1/2 C. All Purpose GF flour mix (Authentic Foods Multi-Blend, Le

Garden Quick Mix or Better Batter all work well)

1 C. Jungle or Spectrum shortening, cubed and chilled

1 tsp salt

1 tsp sugar

1/4 - 1/2 C. ice water

 

In a food processor, combine the flour, salt and 1 tsp sugar until

well mixed. Add the shortening using pulses until you no longer see chunks

of shortening in the dough. It should look like damp sand trying to clump

together, but it will feel dry. (If you don't have a food processor,

I've successfully used both a pastry blender and a plain old fork by

hand.)

 

Add the ice water a T or so at a time until it holds together (you

don't want it to be too wet or sticky). Flatten into discs, cover and

let chill in the fridge for about an hour.

 

Roll each disc out on a lightly floured surface (or between two sheets

of wax or parchment paper) to about 11 " diameter and place one circle

in the bottom of your pie plate. Prebake at 425 degrees F until

lightly browned if desired (I don't and haven't had problems with

soggy crust).

 

You can cut one of your large circles into strips if you want to do a

lattice top.

 

If making individual fruit pies, the Pampered Chef cookie

cutter/sandwich crimper works really well to make perfect circles -

just add filling, and seal them closed. By hand, cut the rolled out

dough into shapes by hand then fill and use a fork to seal the edges.

Bake hand pies at 425F for about 15-20 minutes (watch carefully so

they don't burn).