Thursday, August 5, 2010

Pie or Tart Crust - Dairy & Gluten Free

I had some fresh nectarines and plums that needed to be eaten, but none of us wanted to just munch on the fruits.  This is the crust that I came up with after much searching and finding out that I didn't have everything to make any of the recipes that I found!

Pie or Tart Crust - Dairy & Gluten Free
1 1/2 cup white or brown rice flour (super fine if you can find it)
1/2 cup corn starch
3 to 6 tbs sugar (depending on how sweet you like it)
1 tsp baking powder
1/2 cup or 1 stick of Earth Balance Vegan Buttery Sticks
1/2 tsp salt
1/2 to 3/4 cup ice cold water
1 tsp apple cider vinegar

Combine the rice flour, corn starch, sugar, baking powder and salt in a medium size bowl.
Using your hands or a pastry cutter combine the vegan buttery stick with the flour mixture.
Combine 1/2 cup of the ice water with the vinegar and add to the flour mixture slowly.
If the dough does not form a ball then add up to 1/4 cup more ice water as needed.
Split the dough in half and pat into 2 greased pie pans.
For a fresh fruit pie bake the crust first - Bake at 425 for 20 to 30 minutes until the dough is slightly crisp.  Then when the crust is cooled add your fruits.
For an open faced baked fruit tart - Spread some fruit jam onto the unbaked dough.  Place the freshly sliced fruit in an even layer on top of the jam and dough.  Sprinkle with a generous amount of sugar.  Bake at 425 for 40 to 60 minutes or until the fruit is tender and the dough is crisp.

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