This pastry was flaky, it held together and it tasted fabulous (and even tasted not so bad raw!).
I used all butter instead of shortening since I didn't have any, and it still turned out great!! I was finally able to make my favourite Chicken Pot Pie again! And the kids actually ate supper without fuss :) And I'm super excited to be able to make pumpkin pie for Thanksgiving!
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch (NOT potato flour)
1 cup sweet rice flour
dash of sugar
1/2 tsp salt
rounded teaspoon of xanthan gum
1/2 cup butter
1/2 cup shortening
1 tbsp vinegar
4 tbsp ice water
sweet rice flour for rolling
Blend well together the flours, xathan gum, salt and sugar.
Cut in butter and shortening
Beat egg , add vinegar and ice-water.
Stir into flour mixture forming a ball. (Add a little more water if too dry)
(You may knead this a bit since rice flour crust can stand handling.) Knead until you have a smooth soft ball.
|It looks like 'real' pie dough!!|
Refrigerate dough for 1 hour or more to chill.
Roll out between wax paper or saran wrap dusted with sweet rice flour. Peel off top layer of wax paper/saran wrap , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell -- for single crust pie or for double add filling and then top with top crust .
Bake at 375' until lightly browned.