Re: Pot Pie Crust Recipe Needed

[Guest guest]

I use the gluten free pantry perfect pie crust mix for all my pie

crust needs. It comes out delicious and flakey, whether for sweet or

savory.

Elonwy

>

> Hi:

>

> Does anyone have a good GF pie crust recipe for meat & veggie pot pies?

>

> Please advise,

> Louise

>

> Louise Audell

> art + design

> louiseaudell.com

> (510) 531-4607

>

[Guest guest]

I'm sorry, its not a recipe its a mix that you buy. You can get it at

gluten free pantry or amazon. Makes about two fulls sized pie crusts

per box.

http://www.glutenfree.com/Gluten-Free-Pantry-Perfect-Pie-Crust/Item126061M

I always used to make my own pie crust, and failed repeatedly doing it

GF until I found this mix. Non-GF people like it too.

[Guest guest]

Yes.Gluten Free Pie Crust 6 oz. Bob's Red Mill Gluten Free All Purpose Baking Flour2 tsp. Xanthum gum2 oz. shortening (Spectrum Organic Coconut Oil)2 oz. lard*1 tsp. salt1 Tbs. granulated sugar2 Tbs. cold water1 approximate teaspoon unfiltered apple vinegar with the rest of Tbs. cold water*4 oz. of shortening seems to work just fine, instead of a ½ and ½ mix.Weigh

the flour, shortening / lard into a bowl on a kitchen scale. Add the

other ingredients except for the water and vinegar.Cut the

shortening and lard together with the flour, xanthum gum, sugar and

salt until it is like coarse meal. Chill in the refrigerator for 1 hour.Add

the 2 Tbs. of water. Measure an approximate 1 teaspoon of vinegar in

the Tbs. measure and fill the rest with cold water. Once all 3 Tbs of

the water/vinegar is added, knead until the dough holds together.

Sprinkle in more water if the mix is dry. Sprinkle the rolling surface

with GF flour and roll out to desired shape. This transfers to the pan

more easily if you wrap the dough around the rolling pin. Crimp or

decorate and fill. Makes a single crust. Double recipe for 2 crusts.>> Hi:> > Does anyone have a good GF pie crust recipe for meat & veggie pot pies?> > Please advise,> Louise> > Louise Audell> art + design> louiseaudell.com> (510) 531-4607>

[Guest guest]

Whole grain just won't produce a flaky, soft pie crust - it's too heavy and

coarsely textured.

When I started looking for a GF pie crust recipe, I found many of them contain

egg, which I personally find disgusting in a pie crust.

What I've had the greatest success with (as in nobody could tell it was GF) was

taking the basic Better Homes and Gardens cookbook recipe for a 2 crust pie and

substituting in Bette Hagman's basic rice-potato-tapioca flour mix + about 2/3

t. xanthan/cup of flour mix. You need to be very generous with the flour on the

cutting board and rolling pin, but it makes a " normal " tasting and feeling

crust.

Yes, probably 100% processed starches, but for the 3 or 4 pies I make each year,

I'd rather have good pie than a perfect diet.

Maureen

>

> I too have struggled with pie crusts for a long time. I have never found a

> recipe that works well and I have never been successful trying to create my

> own recipe. I think this is because I want to use flours from whole grains

> with minimal processed starches, and pie crusts just don't taste good that

> way. I finally had to give up and have resorted to the GF pantry pie crust

> mix (even though it is mostly processed starches).

>

>

>

> Pam

[Guest guest]

Maureen's dislike of pie crust with egg (Amish-style crust) notwithstanding, Hallie has very successfully made lisa 's crust. See http://home.comcast.net/~vhdolcourt/gfbaking sixth entry under desserts. This dessert has a traditional pie crust bottom and a crumb crust top. Of course, for chicken pot pies, you would want a 2-crust pie.You can modify lisa's crust by leaving out some or all of the sugar. Good luck,VicWith apologies to Maureen who doesn't like egg!

[Guest guest]

Bea, I'm intollerant to potato so can't use the potato starch either.

I have had good luck replacing potato starch with tapioca starch or a

mix of tapioca and corn starch in baking recipes. Good luck!

>

> just wish I wasn't allergic to potato flour and eggs! pie crusts for

me are thus more of a challenge...

>

> Bea

>

>

> _

>

[Guest guest]

I made a very tasty pie crust (actually for samosas) that had teff

flour in it that I thought you might find interesting.

http://www.bookofyum.com/blog/gluten-free-baked-indian-samosa-recipes-dairy-free\

-egg-free-vegan-samosa-and-chebe-samosa-2157.html

The flavor is great, but it is a little persnickety to work with. I

was able to make samosas with it, so it can be done with some tricks.

It's got a brown rice mix base with SOME processed starches and then

teff added to the mix.

Otherwise I like Gluten-Free Pantry's pie crust OR Bette Hagman's

Dream pie crust. I wasn't that crazy about Carol Fenster's Sorghum

crust since I am not crazy about sorghum (although it was a dream to

work with) or Reilly's crust.

Here's Fenster's recipe, published with permission, and a vid. of me

making it:

http://www.bookofyum.com/blog/book-of-yum-video-carol-fensters-sorghum-pie-crust\

-from-1000-gluten-free-recipes-2436.html

I also like Bette Hagman's bisquick pot pie crust (I always glob it)

or Pamela's mix made into biscuits for the top.

Hope this helps someone!

-

PS I just bought the Better Homes cookbook again for a few, easy to

adapt recipes I used to make when I first lived on my own (with

Celiac). The pumpkin bars are yummy yummy made gluten free, and easy

to convert. I only didn't have luck with the yeast recipes. Of

course, the meat recipes are useless to me since I eat largely vegetarian.

[Guest guest]

Dear Everybody that could not click-through to my URL,The interface modifies the URL (web address) slightly. Here it is in clear text:http://home.comcast.net/~vhdolcourt/gfbaking/ (Mind the tilde character after.net/ in the address).I think corn starch is the best substitute for potato starch, but obviously others have found different approaches.Arrowroot and tapioca seem more alike; potato starch and cornstarch seem more alike. I buy my potato starch and tapioca at Kings Seafood and my corn starch and yeast at Smart and Final. No, they are not GF certified. You can decide if that bothers you. If so, it is WFM for you.Vic-Sunnyvale

[Guest guest]

I have never had a problem with mainstream brands of cornstarch. I

don't even think I've seen any with warnings about being processed in

facilities with wheat, so personally, I think it is pretty safe.

-

> From: Victor Dolcourt <vdolcourt@...>

> Subject: [ ] Re: Pot Pie Crust Recipe Needed

>

> Date: Sunday, January 18, 2009, 10:47 AM

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> Dear Everybody that could not click-through to my URL,

>

> The interface modifies the URL (web address) slightly. Here it

is in clear text:

> http://home. comcast.net/ ~vhdolcourt/ gfbaking/ (Mind the tilde

character after.net/ in the address).

>

> I think corn starch is the best substitute for potato starch, but

obviously others have found different approaches.

>

> Arrowroot and tapioca seem more alike; potato starch and cornstarch

seem more alike. I buy my potato starch and tapioca at Kings Seafood

and my corn starch and yeast at Smart and Final. No, they are not GF

certified. You can decide if that bothers you. If so, it is WFM for you.

>

> Vic-Sunnyvale

>

[Guest guest]

I think GF certified corn flour is probably a really good idea... any

company that processes multiple flours could be risky. Just so far

haven't found cause for concern with cornstarch- but maybe I'm just

not doing my research. I am pretty sensitive though- for example,

don't have good luck at restaurants, even with GF menus...

-

>

> Actually I just found some Red Mill gf cornstarch last night at WF.

I don't know if it will make a difference, but it may. I seem to do

better with gf corn flour for instance though I still shouldn't eat it

every day.

>

> Bea

> \