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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Easy Pie Crust (Soy, Fish, Nut and Egg-Free)

 
This recipe is from my family cookbook, "The Sommer Seasons". It is a modified version of my great-aunt Shirley Hill's recipe. Please note that this recipe is only soy-free if you use all soy-free ingredients and is fish, nut and egg-free.

Easy Pie Crust
1 Cup soy-free flour

1/2 Cup softened salted, full-fat butter

1/4 Cup milk

1. In a medium bowl, cut butter into flour until crumbly. (I use 2 knives, but you can use a pastry cutter.)

2. Add the milk and stir with a fork until moistened.

3. Turn out onto lightly-floured surface.

4. Form dough into a smooth ball and divide into 2 sections.

5. Flatten one section slightly and roll out to fit your pie pan (easily fits 9-inch deep dish pie pan). (Make sure that you flour the rolling pin, too, or it will stick to it.)

Makes 2 pie crusts.

This crust reminds me of a cracker in taste. The great thing about it is that it can be re-rolled without turning tough, which is great for someone like me who has difficulty rolling it out right the first time, and it's very hard to mess it up. :)

To bake this crust before adding filling: Preheat oven to 475oF. After placing crust into pan, poke holes into the bottom and sides using a fork, and bake for 10 minutes until crust is lightly browned. Cool before adding filling.

2 comments:

  1. Awesome! I am going to make an apple pie with this crust recipe. Thanks for sharing!

    ReplyDelete
    Replies
    1. Wonderful! I hope you enjoy it!

      If you're short on milk, you can make it with ice cold water (water with ice in it, though you only add the water, not the ice :) ) instead, but the crust is a little more tempermental that way (i.e. you can't over-work it or it loses its flakiness). You could even make it dairy-free and soy-free completely by not only using ice water, but also Earth Balance Soy-Free Natural Buttery Spread (http://www.earthbalancenatural.com/#/products/soy-free/ ). I've even tried it with gluten-free flour, but the texture is a bit drier, but still tasty. I'm not sure an addition of 1/4 teaspoon ground flaxseed or xanthan gum (flaxseed would be my recommendation as xanthan gum's origin is so hard to pinpoint in most cases) would make the difference in that or not.

      Also, if you can have eggs, I recommend using an egg wash (1 egg whisked with 1 teaspoon water) on the top crust and then sprinkling it with up to 2 Tablespoons of sugar before baking. Delish! You could even do a cinnamon and sugar combo for pies like apple. Just thinking about it makes me lick my lips! :D I suppose you could use just water or milk instead of the egg wash as well, as long as the sugar has something to stick to.

      Anyway, I will be adding the modifications to this recipe in the near future. Just an FYI.

      Good luck with the pie!

      Delete

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