Gluten Free Pastry
Ingredients
1-1/2 C. whole bean flour
1/4 C. cornstarch
1 Tbsp. cornmeal
1 tsp. baking powder, gluten free
1/2 tsp. salt
6 Tbsp. vegetable shortening
1 egg white
3/4 C. cold water
Cooking Instructions
Stir together dry ingredients. Cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening. Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8-inch thickness on a cornstarch dusted surface between layers of wax paper or layers of plastic wrap. Press into pan, patching if necessary. For pie shell or single crust: Trim edge leaving 1/2-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 degrees F. for 15 minutes, or until edges are golden brown; remove foil. For double crust pie: Trim edge, fill, roll top pastry. Tuck 1/2-inch overhang under edge of bottom crust; press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)