Gluten-Free Pantry — Perfect Pie Crust
August 31, 2007 by Aisa
Filed under Allergy-Free
Hmm… I am not too pleased with this. I used all shortening instead of half shortening and half butter, but that ought not have been the reason for it turning out the way it did; it does have a note saying that replacing the butter with shortening for a lactose-free pie crust is fine. I also used egg replacer, but I don’t think that would have been a problem…
Basically, it was too soft, and too sticky. I chilled it longer than it said to, and even left it in the freezer overnight, and it was just too soft to roll out. Eventually, I pressed it into a muffin tin with my fingers to make mini-somethings, but after working it for maybe half a minute, it was more a matter of… well, sort of smearing it, more than pressing it into shape.
How does it taste? Well. It crumbles very easily… it does not taste unpleasant, but the texture is not very much like a regular pie crust. It tastes fine, though. Kind of melts in your mouth. That’s sort of nice…
Tried it, wasn’t very good. Failed in the categories of taste, texture and appearance. (and it was difficult to work with)
I use this product for my husband and he loves it. The trick to handling it is to roll it out between two pieces of plastic wrap. It will then roll out into a nice round shape. To place it in the pie pan remove only one piece of plastic wrap and use the other piece to do the placing. When it is in place, remove the other piece of plastic wrap. Hope this helps.