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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is an unusual pie crust combination but as any of us that make gluten free baked recipes know all recipe combinations are unusal !!! I haven't tried this but I liked the fact that they say it is crispy.. the recipe is from Birds Hill Ingredients:
2/3 cup white rice flour |
1/2 cup corn starch |
1/2 teaspoon salt |
1/2 teaspoon guar gum |
1 teaspoon baking powder |
1/2 cup lard (or chilled butter, margarine or shortening) |
(aprox. 1/2 lb.) potatoes, cooked, mashed well and cooled (200 grams) |
Directions:
1. Wisk dry ingredients together. Rub or cut in lard until mixture resembles coarse crumbs. Add mashed potato and mix until combined. Do Not Add Any More Liquid. Knead slightly. At this point you may Use with any one of the Birds Hill Tart or Pie Shell Presses, following directions. Otherwise, shape into a ball, cover in plastic and chill 30 min. Knead again 2 minutes by hand until smooth. Chill uncovered 1 hour. Roll out as required.
2. ...........................................................................................................................notes from Birds Hill This is a crisp and flaky pie crust. Great for meat pies. I even use this recipe for apple pies as we like the texture better than other gluten free pie crusts.
3. .............................................................................................................
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