PIE CRUST (one)


Wheat

 
1
cups whole wheat pastry flour
1 teaspoons cinnamon
1/8 teaspoon salt
cup butter, warmed
1 egg, beaten
3 tablespoons honey

 


Gluten-free

 
1 cup rice flour (1/3 white, 2/3 brown)
1/2 cup tapioca flour and potato starch mixed together
1/4 teaspoon sea salt
1.5 tsp cinnamon
1 teaspoon xanthan gum
3 tbsp honey
1/2 cup butter (warmed)
4 tablespoons cold water (1/4 cup)

 

 


Mix dry ingredients.

Cut the butter or margarine into the dry mixture.

Mix in the egg.

Mix in the honey.

Work the dough until it holds together, but no longer. Chill it.

Press it into a 9" pie pan, spreading it evenly. Crimp the dough around the edge with the times of a fork.

Some dough should be left over for a lattice to go on top of the pie filling. Roll it out and cut to 1" strips.


Stir dry ingredients together.

Cut in butter and add honey.

Add cold water a little at a time, working the dough until a ball is formed.

Refrigerate.

Grease or oil the pie pan.

Roll out, place in pie dish, add filling.

Some dough should be left over for a lattice to go on top of the pie filling. Roll it out and cut to 1" strips.

Bake at about 325 for about 40 minutes.

 

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