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(Wheat, dairy and egg Free)
1 1/2 cup barley flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons fat
3 or 4 tablespoons water
Sift all the dry ingredients together. This is important to give some lift to the flour. Cut fat in using two forks or a pastry blender until the mixture resembles clumps about the size of small peas. Add cold water, a little at a time, distributing the water evenly throughout the whole of the mixture. When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with barley flour. Roll until the dough is of sufficient size to fit into a 9 inch pie pan. Line the pie pan with dough. Bake at 425 F for 10 - 15 minutes. Fill with a cream filling. Makes one 9 in pie crust. This can be frozen and used like a commercial pie crust if desired.
Variation: This crust can be made gluten free by using a gluten free flour like millet, rice or quinoa, or a blend of those flours. Nut flours will also work, but are expensive. Bean flours would taste excellent if the crust was to be used for a meat or vegetable pie rather than a dessert.
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