Pecan Pie and Gluten-Free Crust
A recipe for pecan pie with gluten-free crust from the Two Daughters Bakeshop located in North Vancouver, BC.
Ingredients
- CRUST
- 240 g all-purpose GF flour blend
- 21 g rice flour
- 2 g xanthan gum
- 4 g salt
- 24 g brown sugar
- 120 g palm oil shortening
- 11 g egg replacer
- 45 mL of rice milk
- 15 mL lemon juice
- FILLING
- 260 g pecans
- 265 g sugar
- 55 g brown sugar
- 5 g salt
- 250 mL maple syrup
- 3 mL vanilla extract
- 90 g vegan shortening, melted
- 45 g GF flour blend
- 1 g xanthan gum
Equipment
- measuring cups and spoons
- stand mixer
- rolling pin
- 9-inch pie plate
- fork
- large mixing bowl
Directions
Pie Crust
- Blend all dry ingredients in the bowl of a stand mixer.
- Add shortening and mix.
- Add egg replacer, rice milk and lemon juice and blend till it all comes together.
- Roll crust on a well-floured surface and carefully lift into pie plate. The crust is very delicate, so if it comes apart do not be alarmed. You can finish shaping it in the pan using your hands.
- Dock the crust with a fork and par-bake it at 350° F for 5–7 minutes.
This makes one 9-inch pie crust.
Pie Filling
- Blend all ingredients in large bowl.
- Place in prepared crust and bake for 65–70 minutes at 350° F.
Let pie cool before slicing.
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