Subj : Re: Mini Pies To : Shawn Highfield From : Dave Drum Date : Tue May 28 2024 06:00:00 -=> Shawn Highfield wrote to DAVE DRUM <=- DD> The mini pie plates are a great boon for me. I can make me sized pies DD> and not have to worry if my house-mate is "up for it". If he is I'll DD> split a mini with him. If not I'll have the second serving next DD> evenng. SH> I may do this as well! DD> I have archived a GF pie crust recipe - but never made it. If you'd be DD> so kind as to look it over and tell me if it will work (or at least if SH> It will work. I'll post the one that I use below - pretty similar as SH> most pastry crust is. :) Thanks DD> it stands a chance of working) I'd be most appreciative. Also - since DD> this is for a single crust and I double it to get 2 crusts - will they DD> act like regular pie crus with respect to sealing, etc? SH> Yes, pretty much the same. The big difference will be how crumbly the SH> GF one is. Also straight GF A-P flour will taste a bit saw dusty so I SH> always add some casava or almond flour to the mix. Fair enough. DD> I did look up the "Instant Clear Gel" which is a modified corn starch. SH> So that I wouldn't bother with... never heard of it nor used it in SH> anything and I've never had a complaint. Further reading gives up that it's both a binder in pastry and a thickener in fruit fillings as well as a stabiliser in whipped cream. SH> MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) SH> www.AccuChef.com SH> Title: GF Quiche / Pie Crust (Shawn's) SH> Categories: Pies,Shawn SH> Yield: 1 Servings SH> 2 c Gluten free AP Flour SH> 1 t Table salt SH> 1 t Baking powder SH> * c Shortening (or lard) SH> 1 Egg SH> 5 T Ice water Other than the GF flour - pretty basic. SH> *1/3 and 1/3 cups of shortning or lard (I don't know how to deal with SH> fractions) My go-to text editor has a "seek and replace/destroy" function for things like that. The newspaper/magazine/cookbook publishers use "high ascii" in their fraction symbols - as well as the letter accents which come out all funny in Meal Master and Fido. So when I'm prepping a cut & paste recipe for import I massage the fractions to plain type 1/8, 1/4, etc. If I'm typing the recipe in from a printed page I just enter it as I want it to look. Here's an all butter crust I've had good luck with. Shouldn't be too hard to make it GF for your wife ... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: All Butter Pie Crust Categories: Five, Pastry Yield: 1 Pie MMMMM----------------------SINGLE-CRUST PIE--------------------------- 1 1/4 c A-P flour 1/4 ts Salt 1/2 c Cold butter; diced 3 tb (to 4 tb) ice water MMMMM----------------------DOUBLE-CRUST PIE--------------------------- 2 1/2 c A-P flour 1/2 ts Salt 1 c Cold butter; diced 1/3 c (to 2/3 c) ice water Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk for a single-crust pie. For a double-crust pie, divide dough in half, with 1 piece slightly larger than the other; shape into 2 disks. Wrap and refrigerate 1 hour or overnight. On a lightly floured surface, roll 1 disk of dough to a 1/8" thick circle; transfer to a 9" pie plate. FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of plate; flute edge. Fill or bake according to recipe directions. FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions. UDD NOTE: Do not be afraid to use more water if you think it necessary. The numbers given are lowest limit. I've used as much as 6 TB on a single crust. Taste of Home Test Kitchen Makes: dough for one 9" pie RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... "Our lives improve only when we take chances." -- Walter Anderson --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .