RICE FLOUR PASTRY
Make and share this Rice Flour Pastry recipe from Food.com.
Provided by Derf2440
Categories Pie
Time 25m
Yield 1 nine inch pie
Number Of Ingredients 7
Steps:
- From the rice flour box: "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 overhandling; Some cracks may appear in baked product".
- Combine rice flour, sugar, salt and baking powder.
- Cut in shortening until mixture is crumbly.
- Combine water and vanilla.
- Stir into flour mixture just until moistened.
- With floured hands, press into 9 inch pie plate.
- OR form dough into ball and roll between two sheets of waxed paper to about 1/8 inch thickness.
- Remove top paper.
- Turn into pie plate.
- Remove remaining paper.
- Carefully fit into pie plate.
- Flute edges.
- For filled pies, bake crust at 375°F for 5 minutes.
- Then fill and bake pie according to recipe.
- For baked pie shell, line with aluminum foil and sprinkle with dried beans, bake at 425°F for 12 minutes.
- Remove foil and beans.
- Bake 5 minutes longer or until lightly browned.
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ClipsJoe (Ansh Dandekar)
[email protected]This recipe looks amazing! I'm definitely going to try it.
Bakht khan Bakht khan
[email protected]I'm on a low-carb diet. Can I use a low-carb flour substitute instead of rice flour?
Arslan Tazareb
[email protected]I'm vegan. Can I use a plant-based butter or margarine instead of regular butter?
Devotion Ighosotu
[email protected]I'm allergic to rice. Is there a substitute flour that I can use?
Life Life
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.
Samira Kalum
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
PATRICK WANDETO
[email protected]This recipe looks delicious. I'm going to make it for my next dinner party.
Jit Singh
[email protected]Can't wait to try this recipe!
Amukelow Kellow
[email protected]Thanks for sharing this recipe!
natoria calhoun
[email protected]This recipe is a keeper! I'll definitely be making it again soon.
Mina Gaihre
[email protected]Overall, I'm really happy with this recipe. It's a great way to use up leftover rice and it makes a delicious and versatile pastry.
Shaquan Sharpe
[email protected]I found that the pastry was a bit too dry for my taste. I added an extra egg yolk and that helped to make it more moist.
jacob gillens
[email protected]This pastry is a bit more dense than traditional wheat flour pastry, but I actually prefer the texture. It's heartier and more filling.
Max Borns
[email protected]I love that this recipe uses rice flour instead of wheat flour. It's a great gluten-free option that still tastes delicious.
Musabbir Turjo
[email protected]The pastry was easy to work with and didn't crack or tear when I rolled it out. It baked up beautifully and had a lovely golden color.
Javier Hidalgo
[email protected]This rice flour pastry was a hit! It had a delightful crispy texture and a delicate, nutty flavor. I used it to make mini quiches and they turned out perfectly. Definitely a new favorite recipe.