DONNA JO’S DREAM PASTRY

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HREF="index.htm" TARGET="_top" TITLE="Central Iowa GlutenFree Information"><U><B>home</B></U></A></div> <div> <B>DONNA JO’S DREAM PASTRY</B><B>  |  </B><B>Barb Huyette</B></div> <div> </div> </td> <td valign="top" rowspan="2" width=16.25% BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="06f8dfc3.jpg"> <a href="http://www.gfmeals.com/?Click=975" target="_blank"><img border=0 src="http://www.gfmeals.com/v/vspfiles/templates/112/images/banners/banner2.gif"></a> <script type="text/javascript"></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <bR> </td> </tr><tr> <td valign="top" height=400 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfc3.jpg"> <div> (This makes enough pastry for a 2 – crust 9” pie plus 1 pie shell)</div> <div> ½ c. tapioca flour</div> <div> ½ c. cornstarch</div> <div> ¼ c. potato starch flour</div> <div> 1 c. sweet rice flour</div> <div> 1 rounded t. xanthan gum</div> <div> ½ t. salt</div> <div> Dash of sugar (optional)</div> <div> ½ c. (1 stick) margarine</div> <div> ½ c. butter-flavored Crisco</div> <div> 1 egg, cold</div> <div> 1 T. GF vinegar</div> <div> 4 T. ice water (I use 2 T)</div> <div> Sweet rice flour, for rolling</div> <bR> <div> Blend together the flours, xanthan gum, salt and sugar. Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal).</div> <div> Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a big, since rice flour crusts can stand handling. Refrigerate the dough for an hour or more to chill.</div> <div> Divide the dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling, which is what I do). Place in a pie tin. If using plastic wrap, remove it to the pie tine and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.</div> <div> For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10 to 12 minutes, or until slightly browned. Cool before filling.</div> <div> There really is enough crust mix in this recipe to make a 2 – crust pie plus an open crust pie (like pumpkin or lemon or whatever).</div> </td> </tr></table></body>