Pie Crust
1/2 cup Spectrum Shortening
6-8 T. cold water
Measure Rice Flour into mixing bowl. Cut shortening into flour with a pastry cutter until crumbly. Slowly stir in cold water 1 T at time. Mix should just hold together. Add a bit more water if its too dry.
Turn out onto a Rice Flour Mix dusted surface. (A pastry cloth or plastic wrap is very helpful with this step). Using a rolling pin covered with a rolling pin cover and dusted with more Rice Flour Mix, roll (or pat with floured hands) dough out to desired size. Transfer to pie plate. Shape edges as desired. Pre-bake if needed for the pie recipe at 425 degrees for 15-18 min. or until crust has started to brown.
(If you need more detailed instructions and pictures, see Pie Crust from Scratch)
Turn out onto a Rice Flour Mix dusted surface. (A pastry cloth or plastic wrap is very helpful with this step). Using a rolling pin covered with a rolling pin cover and dusted with more Rice Flour Mix, roll (or pat with floured hands) dough out to desired size. Transfer to pie plate. Shape edges as desired. Pre-bake if needed for the pie recipe at 425 degrees for 15-18 min. or until crust has started to brown.
(If you need more detailed instructions and pictures, see Pie Crust from Scratch)
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