Wednesday, November 9, 2011
Allergen-friendly Pie Crust
2 cups all-purpose flour
1 tsp. salt
2/3 cup dairy-free vegetable shortening
6–8 tbsp. ice water
Mix together flour and salt in a large mixing bowl. Using a pasty blender or fork, cut in vegetable shortening until the mixture resembles coarse crumbs.
Mix in ice water one tablespoon at a time, until the dough begins to form a ball. Dough should be moist enough to stick together without crumbling, but not overly wet. Divide dough into two balls. Roll dough to quarter-inch consistency. Place one rolled crust into pie pan. Chill for a few minutes and bake at 350 degrees for about 15 minutes.
Recipe courtesy of Lesley Stanford, as adapted from What's To Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook, by Linda Coss.
Comments (3)
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Your piecrust recipe is one I grew up with and is delicious. I read your article in the Independent and you mention the fact that your daughter should not eat wheat. The first ingredient in your piecrust is "all purpose flour" which is WHEAT. People who are gluten intolerant cannot eat wheat. You will see many products in food stores which are labeled GLUTEN FREE. Also, you will find many recipes on the internet for substitutions for wheat.
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Does margarine work as "dairy-free vegetable shortening"? Like Earth Balance? Other suggestions are welcome.
I'm glad that Joyce is enjoying my recipe! (The only thing "adapted" here are a few words of the instructions.) For those who may be interested, my two dairy-, egg- and nut-free food allergy cookbooks are available at http://www.FoodAllergyBooks.com.
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