Sunday, 28 October 2007

Pastry for Pie Made with Brown Rice Flour

This is a very sandy-textured, tender pie crust, but it doesn't hold together wonderfully well, since there is no wheat. However, it works well enough! You can certainly do this with soft (pastry) whole wheat or unbleached flour, or a combination of the two. However, note that you will need rather less water before the dough starts to stick together. Perhaps around 5 tablespoons will do it.

I list different formulas depending on the amount of crust you need:

To Line a 9" x 9" pan:
1 cup brown rice flour
1/4 teaspoon salt
2 tablespoons neutrally flavoured vegetable oil
3 tablespoons butter, or perhaps a little more
1/4 cup ice-cold water
To Make a Single Crust, for a 9" Pie Plate:
1 1/2 cups brown rice flour
1/4 teaspoon salt
3 tablespoons neutrally flavoured vegetable oil
5 tablespoons butter
6 tablespoons ice-cold water
To Make a Double Crust, for a 9" Pie Plate:
2 1/4 cups brown rice flour
1/3 teaspoon salt
1/4 cup neutrally flavoured vegetable oil
1/2 cup butter
7 or 8 tablespoons ice-cold water

Put some water in a bowl with a few ice cubes; set aside until needed.

Put the flour and salt in a food processor and pulse. Add the oil, and pulse again.

Cut up the butter into teaspoon sized pieces, more or less, and sprinkle them around over the flour. Pulse until mostly chopped into the flour. Drizzle about 1/3 of the ice-water required for your particular formula over the flour. Pulse to mix in. Repeat with another third of the water needed. Finally, add the last third and pulse in, adjusting the amount if necessary. You want a crumbly mix that just barely starts to look like it will hold together. Squeeze a little gently together to test; if it holds, you are done.

Turn the dough out into a bowl, and gently squeeze it together to form a ball. Cover with waxed paper and let it rest at room temperature for 20 minutes to an hour, until you are ready to proceed.

Chill the rolled-out pie-crust thoroughly before baking, according to the recipe, or at 425°F for 10 minutes, until light brown.

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