Preparation time: 15 minutes + 15 minutes freezing time
Chilling time: 1 hour
Baking time: 45 to 50 minutes
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This recipe makes a cute little 5- or 6-inch double-crust pie perfect for two people. Using cow’s milk (instead of nondairy versions) will make the crust brown the best. I include some of my favorite pie fillings on pages 204–205. Pies made with this crust recipe are best when eaten on the same day they are baked. I use a 5½-inch ceramic pie pan by Good Cook, available at grocery stores.
Makes 1 double-crust 5- to 6-inch pie
1. In a medium bowl, whisk together the flour blend, tapioca flour, sweet rice flour, 1 tablespoon sugar, the salt, xanthan gum, and baking soda until well blended. With an electric mixer on low speed, blend in the shortening, butter, and 3 tablespoons milk until the mixture forms small clumps. If you can shape the dough into a cohesive ball with your hands, it is ready. If not, beat in water, 1 teaspoon at a time, until the dough can be shaped into a ball without falling apart. Knead the dough with your hands until it is very smooth. Shape the dough into a 1-inch-thick disk, divide in half, wrap each half tightly with plastic wrap, and refrigerate for 1 hour, or freeze for up to 1 month.
2. Place racks in the bottom and middle positions of the oven. Preheat the oven to 375°F. Massage one disk of dough between your hands until it is pliable, which makes it easier to handle. With a rolling pin, roll the disk of dough into an 8-inch circle between two pieces of heavy-duty plastic wrap. (Use a damp paper towel between the countertop and bottom sheet of plastic wrap to prevent slipping.) To roll, move the rolling pin from the center of the dough to the outer edge, moving around the circle in clockwise fashion to assure uniform thickness of the crust so it bakes evenly.
3. Drape the crust over your hand, peel off the top plastic wrap, and invert the crust, centering it over a 5 to 6-inch pie pan. Remove the remaining plastic wrap and press the crust into place. Trim the edges to a 1-inch overhang all around the pan. Spread the filling evenly in the crust.
4. Roll the remaining dough to an 8-inch circle, again between two pieces of heavy-duty plastic wrap. Peel off the top sheet of plastic wrap, invert the top crust over the filling, and center on the filled crust. Peel off the top plastic wrap when the dough is centered. Trim the top crust to the same overhang as the bottom crust. Press the two crusts together and crimp the outer edges together. Freeze the whole pie for 15 minutes. Brush the crust with milk and sprinkle with the remaining ½ teaspoon of sugar. Prick the top crust several times with a fork or sharp knife to allow steam to escape. Place the pan on a nonstick rimmed baking sheet to catch drips.
5. Bake for 15 minutes on the lower rack to brown the bottom crust. Move the pie (still on the baking sheet) to the middle rack and bake another 30 to 35 minutes or until the crust is nicely browned. Cover loosely with foil or a pie shield if the edges brown too much. Cool completely on a wire rack before cutting.
WANT A SHINIER TOP CRUST? Brush it with an egg-wash (whole egg whisked with 1 teaspoon of water until foamy) instead of milk just before baking.
MAKING A SINGLE-CRUST PIE To make a single-crust pie, follow the recipe through Step 3, freezing the remaining half of dough for another pie. Finish the crust overhang with a decorative edge such as a crimp. Freeze the pie shell for 15 minutes, then prebake the crust, or fill and bake according to your recipe’s instructions.
Per serving (½ of recipe), nutrients are calculated for pie crust only, divided by 4 servings: 90 calories; 2g protein; 16g total fat; 1g fiber; 35g carbohydrates; 16mg cholesterol; 163mg sodium