Fair
warning: this is a fragile crust. Don’t
roll it as thin as you usually do, and do
handle it extremely carefully.
Ingredients:
½ cup
vegetable shortening (Crisco, or alternative)
1
or 2 TBSP very cold water
2
standard ice cubes
1¼
cups All Purpose Gluten Flour Blend
1
teaspoon salt, or 1½ tsp chicken bouillon paste
2
TBSP sugar
IMPORTANT:
Refrigerate shortening and water!
Directions:
grind ice into “shave ice” in food
processor. Before it melts, add dry ingredients and shortening & pulse several
times to combine. With the processor running, add the water a teaspoon at a
time until the mixture just barely starts to clump together.
Grease the pie pan generously with vegetable shortening.
Grease the pie pan generously with vegetable shortening.
Roll
flat on cutting board dusted with more Flour Blend or rice flour. Use a large
spatula to place the piecrust in the pie pan. Frankly, this works better for
the small tart pans I use (4” diameter).
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