‘Bout time…

I figure that since I started this initially with the intention that I would share recipes…I should probably post one. So…here goes.

The other day, mom made a birthday dinner. We had quiches and the day after we had a Lemon Meringue Pie using the leftover dough. So…here is the Pie Crust Recipe she used:

Crust

Ingredients
2 Cups rice flour
2/3 Cup potato flour (NOT starch)
1/3 Cup tapioca flour
200g/7oz butter
2 eggs, lightly beaten
1-2 tbsp water

Steps
Preheat oven to 200 degrees C/400 degrees F, lightly grease 12-muffin tin and a pie plate (or whatever you are making it in)
Sift the flours into a large bowl. Rub in the butter with your fingers, until the mixture looks like dry breadcrumbs.
Make a well in the centre and add the eggs and the water (or enough of it to form a soft dough).
Lightly dust a board with gluten free flour, then put the dough on the board and knead lightly.
On whatever your preferred surface, roll out the dough until 3mm/ 1/8 inch thick.
Then, you put the crust into the pie plate/muffin tin, if you need a baked pie shell, poke holes in the bottom with a fork, and then bake in the oven for 12-15 minutes or until baked (won’t be very dark/golden). For an unbaked pie shell(s) follow the directions in your recipe.

Mmm…here is that Pie before we ate any…

And after dessert…

Mmm…Very good and flaky. I’m not sure how many crusts it makes, but it makes at least 12 muffin tins and a 9″ pie crust…so 2, maybe 3 crusts if you don’t do the quiches. That will have to be tested. Let me know if you find out how many pie crusts it makes. Thanks.