This Thanksgiving I brought a pecan pie to our Thanksgiving feast. However, this year, it came in a gluten free pie crust. I have been gluten free for the past two months and I knew that if I wanted to have a yummy pie at Thanksgiving, I would have to make sure I could eat it.
I LOVE my pecan pie filling. It is SO yummy. Pecan Pie is my favorite Thanksgiving pie. I was concerned that a gluten free pie crust would be less than awesome, but, friends, this pie crust was great! It ended up having a crunchy cookie texture, but that is probably because I cooked it too long. Regardless, it was a great pie and I received lots of compliments!
- 24 ounces white rice flour
- 7 1/2 ounces brown rice flour
- 7 ounces potato starch
- 3 ounces tapioca starch
- 3/4 ounce nonfat milk powder
- 2 1/2 Tablespoons ice water
- 1 1/2 Tablespoons sour cream
- 1 1/2 rice vinegar
- 6 1/2 ounces Gluten Free Flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 8 Tablespoons unsalted butter, cut into small cubes and frozen for 10 minutes
- Combine ice water, sour cream, and vinegar in a bowl.
- Process flour blend, sugar, salt, and xanthan gum together in food processor until combined.
- Add butter and pulse the mixture until the butter is the size of large peas.
- Pour half of the sour cream mixture over flour mixture and pulse until incorporated.
- Pour the remaining sour cream mixture and pulse until the dough just comes together.
- Turn the dough onto a sheet of plastic wrap and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.
- Before rolling out the dough, allow it to soften slightly for 15 minutes.
- Roll out the dough between two sheets of plastic wrap to prevent sticking and allow for easy transfer to a pie plate.
- Remove the top sheet of plastic wrap and invert it over a 9-inch pie plate.
- Ease the dough into the pie plate and allow excess to hang over the rim of the plate.
- Remove the plastic wrap and trim the edges. Shape the edges of the pie crust as you wish.
- Wrap the dough lined pie plate loosely with plastic wrap and place it in the freezer until firm, at least 15 minutes but no longer than an hour.
- For recipes that call for a partially baked pie shell, place the frozen pie shell into a 375 degree oven. Bake for 20 to 25 minutes. For a fully baked pie shell, bake it an additional 5 minutes, or until golden brown.
- For my pecan pie, I poured the filling into the frozen shell and baked it for 60 minutes.
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Hi, excited to try this recipe but wondering if it is 1 1/2 teaspoon or tablespoon of rice vinegar?