Subj : Re: Mini Pies was: Cramping
To   : Shawn Highfield
From : Dave Drum
Date : Sat May 25 2024 20:33:38

-=> Shawn Highfield wrote to DAVE DRUM <=-

 SH>> That's why I don't make pie often anymore.
 DD> Is it the gluten in the crust? Or she's just persnickity? In any event I

 SH> No gluten in anything in the house - I have to keep my kitchen clean,
 SH> she's not on a fad diet, she has celiac so gluten causes her endless
 SH> amount of "fun" in the bathroom with both ends having issues.

I kn ew of the celiac problem. And I have a friend who has it. I thank
providence that my only food allergy is toward bananananas.

 DD> have a solution for you and the kidlet. This works with regular or even
 DD> store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
 DD> is very nice.

 SH> I've saved it - worth a shot!  My A-P mix is GF so I don't need to
 SH> modify anything.  I just add some xanthum gum to attempt to make it
 SH> stay together.

The mini pie plates are a great boon for me. I can make me sized pies
and not have to worry if my house-mate is "up for it". If he is I'll
split a mini with him. If not I'll have the second serving next evenng.

I have archived a GF pie crust recipe - but never made it. If you'd be
so kind as to look it over and tell me if it will work (or at least if
it stands a chance of working) I'd be most appreciative. Also - since 
this is for a single crust and I double it to get 2 crusts - will they
act like regular pie crus with respect to sealing, etc?

I did look up the "Instant Clear Gel" which is a modified corn starch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gluten-Free Pie Crust
 Categories: Pies, Pastry
      Yield: 1 9" crust

     1 1/4 c  (195g) King Arthur Gluten
              - Free A-P flour
         1 tb Granulated sugar
         2 ts Instant ClearJel; opt
       1/2 ts Xanthan gum
       1/2 ts Table salt
         6 tb (85g) butter; cold
         1 lg Egg *
         2 ts Lemon juice or vinegar *

  * For an egg-free crust, substitute 4 tablespoons (57g)
  cold water for the egg and lemon juice (or vinegar). Add
  additional water if necessary.

  Lightly grease a 9" pie pan.

  Whisk together the flour or flour blend, sugar, Instant
  ClearJel, xanthan gum, and salt.

  Cut the cold butter into pats, then work the pats into
  the flour mixture until it's crumbly, with some larger,
  pea-sized chunks of butter remaining.

  Whisk the egg and vinegar or lemon juice together until
  very foamy. Mix into the dry ingredients. Stir until the
  mixture holds together, adding 1 to 3 additional
  tablespoons cold water if necessary.

  Shape into a ball and chill for an hour, or up to
  overnight.

  Allow the dough to rest at room temperature for 10 to 15
  minutes before rolling.

  Roll out on a piece of plastic wrap, on a silicone
  rolling mat, or in a pie bag that's been heavily
  sprinkled with gluten-free flour or flour blend. Invert
  the crust into the prepared pie pan.

  Fill and bake as your pie recipe directs; note the yolk
  makes this crust brown quickly in the oven. Shield the
  edges of the crust with aluminum foil or a pie shield,
  to protect them from burning while baking.

  RECIPE FROM: https://www.kingarthurbaking.com

  Uncle Dirty Dave's Archives

MMMMM

.... Homeopathy: making no difference since 1796
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