This was the most amazing gluten-free product I have tried so far. It not only replaces the traditional pie crust, but makes it an exceptional pie! I have only tried it with the apple pie, but I know it would make a great pumpkin pie, or cherry pie also! I even made POP TARTS. I thought I was such an awesome mom when my youngest was asking me "what is a Pop Tart mom." It makes me feel better that my kids are getting more nutrition than I did when I was younger. Click on the links at the end of this post to see the apple pie and Pop Tarts if you want to know how I did that!
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The directions and ingredients are SIMPLE, thank GOD. It is nice to have something easy once in a while. You will need some Spectrum butter flavor shortening, 1 egg white (or 2 TBSP honey) and cold water.
If you have ever made pie crust from scratch before this will be just like that. Add all the ingredients to the bowl. Cut the shortening up into the flour with a pastry cutter. Keep mashing until there are little pebble size pieces.
You are going to have to roll this dough out between waxed or parchment paper to keep it from sticking to the rolling pin. This saves a lot of time, and helps with the next step when you put the flat dough in the pie pan.
As you can see the dough comes together well (after a slight misjudgment on the flop into the pan.) Make sure you oil the pan with some shortening to prevent it from sticking, you want your pie to have a bottom crust when you serve it! The top of the pie is much easier to put on, you could even do a lattice top, this dough is very forgiving, and it tastes like "REAL PIE." My family was remarking over and over about how this tasted like "real apple pie" I kept wondering what they thought of all the other "fake" food I had been serving them over the years.
CHECK OUT MY Gluten-Free PPLE PIE RECIPE CLICK HERE!
CHECK OUT MY Pop Tart RECIPE