Bette Hagman’s Four Flour Pastry (Gluten Free Pie Crust) Recipe

Posted by
Rate It!
Bette Hagman’s Four Flour Pastry (Gluten Free Pie Crust)
Add your photo!
Ingredients
16
Count
Nutrition
1404
Calories
Total time
27
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco with a pastry cutter or two knives in small pieces until you have shortening the size of lima beans (not cornmeal).
  2. In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl (I usually add 2 more tablespoons of the ice water).
  3. Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on. Roll your rolling pin through the flour on the cloth so it is fully coated as well.
  4. Divide dough into two halves and roll the first half out so it is about 1/4 of an inch thick. Put the pin at one edge of the dough, lift up your pastry cloth and roll it over the rolling pin so the dough rolls up on top of the rolling pin. Lay the pastry cloth back on the counter and continue to roll the rolling pin so the dough is wrapped around it partially (enough so that when you let go, the dough stays on top of the pin). Move your pie plate next to the rolling pin. Lift up the rolling pin, gently holding the dough on top so it does not slide off, and drag the dangling edge so that it is laying about an inch over the edge of the pie plate. Carefully unroll the crust the rest of the way into the pan.
  5. Trim the edges of your crust so it hangs 1 inch over the edge of the pie plate. Lift the over hanging crust and fold under about 1 1/2 inch of the crust so you can see the rim of your pie plate all the way around.
  6. Add the pie filling and roll out the second half of the dough. Either place the second crust over the filling or into another pie plate. Pinch the edges using your thumb and pointer finger on both hands to make a decorative sealed edging.
  7. Bake as directed for the filling used. Put strips of tin foil over the edges of the crust until the last 15 minutes of baking to prevent the crust from browning too much.
  8. For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1404.21 Kcal (5879 kJ)
Calories from fat 338.45 Kcal
% Daily Value*
Total Fat 37.61g 58%
Cholesterol 0.52mg 0%
Sodium 2188.31mg 91%
Potassium 540.07mg 11%
Total Carbs 248.18g 83%
Sugars 17.03g 68%
Dietary Fiber 15.76g 63%
Protein 15.88g 32%
Vitamin C 3.9mg 7%
Vitamin A 0.2mg 6%
Iron 6.6mg 37%
Calcium 328.5mg 33%
Amount Per 100 g
Calories 272.4 Kcal (1140 kJ)
Calories from fat 65.66 Kcal
% Daily Value*
Total Fat 7.3g 58%
Cholesterol 0.1mg 0%
Sodium 424.51mg 91%
Potassium 104.77mg 11%
Total Carbs 48.14g 83%
Sugars 3.3g 68%
Dietary Fiber 3.06g 63%
Protein 3.08g 32%
Vitamin C 0.8mg 7%
Iron 1.3mg 37%
Calcium 63.7mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 30.4
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top