Nutritional Info

Nutrition Facts

Serving Size 1 (28g)

Calories 148
Calories from Fat 78 (53%)
Amount Per Serving %DIV
Total Fat 8.7g 13%
Saturated Fat 2.3g 12%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 2.8mg 0%
Potassium 57.1mg 1%
Total Carbohydrate 15.1g 5%
Dietary Fiber 0.9g 4%
Sugars 0.2g
Protein 1.4g 3%

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Recipe Description
The shortening used in this recipe makes for a very tender crust.
Prep time
25 min
Cook time
18 min
Ready In
43 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  brown rice flour
1/4 Teaspoon(t)  salt
1 Teaspoon(t)  guar gum
1/3 Cup(c)  vegetable shortening
1/4 Cup(c)  cold water

Preparation

Preheat oven to 350 degrees F.  Oil a 9 inch pie plate.  In a medium sized bowl, stir together flour, salt  and gum, using a large metal spoon.  Add shortening and, using a fork or pastry cutter, work shortening into rice flour mixture until blended together well.  Add water a little at a time, stirring gently with a large metal spoon to moisten all ingredients.  Using your hands, form mixture into a large, soft ball of dough.  Break off an inch sized ball of dough and press into side of pie plate.  Repeat with more balls until side of pan is covered.  Repeat procedure to form bottom. When pie plate is covered, go over again, pressing and working the dough to form a smooth crust.  Make a narrow ridge around top of pie shell to finish off edge.  Bake 17 to 18 minutes, or until crust looks dry.  You can also check by tapping a fork lightly on bottom of crust.  It should sound crisp.  Do not overbake or the crust will be too dry.  Small cracks in crust are normal.  Remove pie plate from oven and place on a wire rack to cool for at least 30 minutes before filling.  Prepare pie filling of choice.  Cook filling on top of stove until fruit is soft. Pour partially cooled filling into prebaked, cooled pie shell.

Additional notes

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