Diana's Gluten-free Pumpkin Pie Crust
Ingredients
- 1 cup Corn Flour
- 1 cup Buckwheat Flour
- 2 tblsp Tapioca Flour
- 1 tblsp sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tblsp Butter, unsalted
- 1 tblsp Smart Balance
- 1/2 cup cold water
Putting it all together
We used Bob's Red Mill gluten-free flours. Sift together all of the dry ingredients. Cut the butter into small cubes and add to mixer. Slowly mix with paddle until it is blended (cut) into the flour but visible chunks remain. Gradually add in cold water, mixing until the dough comes together. Stop mixing, form into a ball with hands, flatten into a 1-inch thick disc and wrap in clear wrap. Save and refrigerate until ready to use. You will notice that the dough is darker in color due to the buckwheat flour.
When ready to use, roll out like you would with regular pie dough. I roll the dough out between layers of plastic wrap. Then flip it onto a lightly sprayed (non-stick spray, we use Pam) pie plate; crimp the edges as desired. Fill with your strained pumpkin pie custard; bake as directed in Diana's pumpkin pie recipe. Allow to cool before serving. Enjoy!
Best Wishes for a Happy and Healthy Thanksgiving!
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