Rice Flour Pastry ★ Page 1 of 2

 
 

  • Prep Time: 20 mins
  • Total Time: 25 mins
  • Yield: 1nine inch pie
  • About This Recipe

    “Good but delicate and is gluten free.”

    Ingredients

  • 1cuprice flour
  • 1tablespoonsugar
  • 1/2 teaspoonsalt
  • 1/4 teaspoonbaking powder
  • 1/3 cupshortening
  • 3tablespoonscold water
  • 1/2 teaspoonvanilla
  • Directions

  • From the rice flour box: “rice flour pastry is very delicate and may break in handling, however it does repair readily and there is no worry of toughening the pastry from overhandling; Some cracks may appear in baked product”.
  • Combine rice flour, sugar, salt and baking powder.
  • Cut in shortening until mixture is crumbly.
  • Combine water and vanilla.
  • Stir into flour mixture just until moistened.
  • With floured hands, press into 9 inch pie plate.
  • OR form dough into ball and roll between two sheets of waxed paper to about 1/8 inch thickness.
  • Remove top paper.
  • Turn into pie plate.
  • Remove remaining paper.
  • Carefully fit into pie plate.
  • Flute edges.
  • For filled pies, bake crust at 375°F for 5 minutes.
  • Then fill and bake pie according to recipe.
  • For baked pie shell, line with aluminum foil and sprinkle with dried beans, bake at 425°F for 12 minutes.
  • Remove foil and beans.
  • Bake 5 minutes longer or until lightly browned.
  •  
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