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Pie crust summary

The original post:

There is a recipe in Bette Hagman's "More from the Gluten Free Gourmet"

for "Dream Pastry". I had to give up my mother's old pie crust recipe

when I was diagnosed with CD. A wondeful woman affiliated with our

local

support group helped me make pie crusts for Thanksgiving. I was amazed

to find the taste and texture every bit as good as Ma's. We made many,

left them right in the pie plates and sealed in freezer bags to pull

out

as needed. Now when I start feeling deprived, I make myself a pie,

usually pecan.



 The secret: GF pie crust wants to fall apart. Diane taught me to roll

on

cloth with a cloth-covered rolling pin. We then flipped, or almost

threw

the crust over the pie plate. My aim is not too good, so next time I

plan to roll the dough on the fabric, slide it over an upside-down pie

plate, top that with an identical plate and invert. Works in my mind.

Reality is yet to be tested. For the top crust of my apple pie, I

simply

used one that was frozen in the pie plate, lossened the edges, put it

on

top of the apples and removed the plate. Worked beautifully. The best

part of this crust is that it is very patchable. If you get a hole,

take

a piece of crust from the overhang and ptch it up. Less gorgeous, but

the taste makes up for it and practice will make perfect, I'm sure.



I have only been gluten free for 6 weeks now, and I have to say Thank

You All for sharing with me through this forum. I'm still nervous about

working with listservers, etc., but I look forward to reading and

learning a little bit every day. Every new thing you tell me I can eat

is a precious gift to me. Thanks.

Summary of responses and trial:

I got several ideas for rolling dough.

The most common was using plastic wrap

and either sticking it to the counter with

water or tape. Another suggestion was parchment paper.

I set about to test all three yesterday. I started

with my original idea and it was just too easy.

So I decided not to mess with success and proceeded

to make 6 crusts, with the greatest of ease. Do try it.

Barbara







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