Gluten-Free Pastry

Recipe Ingredients

1 1/2 cups	355ml	Whole bean flour - (try puree)
1/4 cup	15g / 0.5oz	Cornstarch
1 tablespoon	15ml	Cornmeal
1 teaspoon	5ml	Gf baking powder
1/2 teaspoon	2.5ml	Salt
6 tablespoons	90ml	Vegetable shortening
1		Egg white
3/4 cup	177ml	Cold water

Recipe Instructions

Bean flour is a new product being promoted by the Ontario Colored Bean Growers of Ontario. If not available to you, try white bean puree. Less fat is required with bean flour than whole wheat flour for pastry.

Stir together dry ingredients, then 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" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary.

For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400F 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.

Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.

Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993

Source:
Martha White

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