BEST EVER FLAKY GLUTEN FREE , VEGAN
CRUST 
This Recipe is For my Dear Friend Shelly E. I love you girl!!! :D
Preheat oven to 375 for the first 10
min
then
Reduce the Heat to 350 for the rest of the baking time ;D
1
CUP OF EARTH BALANCE - COLD (Or Cold Coconut Oil - yes of course if
you wish to use butter or Lard go ahead and improvise but then it
would not be vegan so lol)
1 CUP Sweet Rice Flour (organic) ( no this is NOT the same as white or brown rice)
1 Cup of Millet
½ Cup
Sorghum
½ Tapioca or Arrowroot Starch
¼ stevia in the raw
1 Tsp of Sea
Salt
2 Tsp of Xanthum Gum
1 1/2 Tsp of Baking Powder
½ cup's + 1 Tab of cold water
I
egg white of choice for egg wash :) Use only if you wish it to be
Non- Vegan, I use a duck egg on
Mix all the dry ingredients in a COLD
STAINLESS STEEL BOWL.**I actually take a COLD stainless steel bowl
and place it in another bigger stainless steel bowl with ice in it to
keep it very cold!!!
After all dry ingredients are mixed add
the COLD earth balance , use a pasty cutter and cut in the COLD Earth
Balance until incorporated , almost like pea size balls form :)
Keep
cold on the ice "platter" and form into a Ball, this
will make a top and bottom crust or two bottom crust, whatever
u desire :)
grease a bag and put in and place in the fridge
for at least 2 hours.
After it has been in the fridge, take
and cut in 1/2 and place on a floured counter or whatever use, and
take your Silpat Non - Stick Baking Mat ( you can get them here
through Amazon , I don't think any gluten free, allergen free kitchen
should be without them
Silpat-Non-Stick-Baking
) and put a little oil or such over it and place the oiled
side on top of your slightly floured crust . Roll your crust
out over the Mat until its the desired thickness. Now beware ,
sometimes but not on all occasions it can crumble but i have tired
making pie crust that dont crumble and they turned out great but DID
not come out flaky so I am all about Flaky pie crusts! If you need to
pick up the dough and press it into the prepared pie pan then do so
without further delay or dropping of the head, ITS WORTH IT!
Then
Take a Fork and Make marks on the bottom of your crust, then AFTER
THAT IS done add your pie filling - i gave a nice recipe below .
To
place a top crust,
I roll it out just as I did
above and it usually works out or on occasion press it together or ,
take a cookie cutter and make shapes then place on top of the
apples.
Place in the preheated oven , follow
the heating instructions i gave above
as One other tip I do use
Pampered Chef's Pie Crust Shield works PERFECTLY! Take
the Shield off when you have 15 min left of baking time :D
Pie
is done when apples are soft and the crust is done Enjoy!! I know you
will , My husband who can eat anything , is A PIE
FANATIC! And his mom made the best pies i hear , This
pie finally got that STAR FOR THE BEST
PIE CRUST and filling ever especially for being ,
gluten free and allergen free
For the
Apple Pie Filling :D
6 Large apple of choice , I like using the
tart granny smith or pie apples.Juice from 2 whole organic lemon or
1/2 lemon 1/2 lime
1/4 cup of my Fool Proof Flour Mix or
the High Protein Mix your Choice Link here
my-gluten-free-flour-mixes
1/4
cup shy of Real Pure Honey
8 Tab of Pure Maple Syrup
1/4 cup of
Stevia in the Raw
1 tsp of Cinnamon - if tolerated
1 tsp of
Cloves - if tolerated
Optional Zest Of one lemon or
Lime
Mix all in a medium size bowl making sure you stir the
apples in the citrus juice to keep the apples from browning.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
This Recipe is For my Dear Friend Shelly E. I love you girl!!! :D
♥
JoAnna❦❦GlutenFreeChefღ
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