Rice-Flour-Pastry
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Rice Flour Pastry

Rice Flour Pastry is very delicate and may break in handling. However, it does repair readily and there is no worry of toughening the pastry from over handling. Some cracks may appear in baked product.

  • Makes: 6 servings
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All You Need

  • 1 cup (250 mL) Club House Rice Flour
  • 1 tbsp (15 mL) granulated sugar
  • 1 pinch salt
  • 1/4 tsp (1 mL) gluten free baking powder
  • 1/3 cup (80 mL) shortening
  • 3 tbsp (45 mL) cold water
  • 1/2 tsp (2 mL) pure vanilla extract

Instructions

  1. Combine Club House Rice Flour, sugar, salt and baking powder.

  2. Cut in shortening until mixture is crumbly.

  3. Combine water and Club House Pure Vanilla Extract.

  4. Stir into flour mixture just until moistened.

  5. With floured hands, press into 9-inch (23 cm/1 L) pie plate. OR, form dough into ball and roll between two sheets of waxed paper to about 1/8 inch (0.5 cm) thickness. Remove top paper. Turn into pie plate. Remove remaining paper. Carefully fit into pie plate. Flute edges.

  6. Makes one pie shell.

  7. For baked pie shell (used with lemon meringue or custards), line pastry with aluminum foil and sprinkle with dried beans. Bake at 425ºF (220ºC) for 12 minutes. Remove foil and beans. Bake another five minutes or until lightly browned. Cool and fill according to recipe.

  8. For baked pies (i.e. apple streusel) bake crust at 375ºF (190ºC) for five minutes. Then fill and bake pie according to recipe.

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