Saturday, 5 November 2011
Gluten Free Pie Crust
I love my pies. Bacon and egg pie in the summer is just great served with a fresh salad. This piecrust tastes good...and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake!
1 ½ cup white rice flour
½ cup tapioca flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1 cup melted margarine
½ cup ricotta cheese
½ cup sour cream
Sift together the dry ingredients. Mix together the margarine, cheese, and sour cream. Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.
Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.
Transfer to your pie pan/plate and flute the edges.
Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.
Bake at 200 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.