Pot Pie Crust Recipe Needed

[Guest guest]

I have made Bette’s chicken pot pie recipe many

times. I used to find that the dough came out like a regular biscuits

where you could roll the dough out and cut it in rounds, but the last several

times I have made it, it came out more like glop that had to just be “plopped

on top” as you describe, . I never have figured out what I did

differently to make it change like that.

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

From:

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Behalf Of

Sent: Thursday, January 15, 2009 4:59 PM

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

I always just do a biscuit topping, no crust - suggestion and recipe

from the revised original Gluten Free Gourmet cookbook:

Buttermilk Biscuits

3 T shortening (i use butter)

1 egg

1/2c rice flour

1/3c potato starch

2 t baking powder

1/2 t baking soda

1/2 t salt

1/3 c buttermilk

mix wet, mix dry, mix together, plop on top of pot pie, bake. Yum.

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