Teff Pie Crust
Ingredients
8- or 9-Inch One-Crust Pie
- 1/4 cup plus 3 tablespoons teff flour
- 3/4 tablespoon xanthan gum
- 1/4 cup rice flour
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 3-4 tablespoons water
- 1/3 cup plus 1 tablespoon butter or shortening
Directions
- Measure flours, xanthan gum, potato starch and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
- Gather dough into ball; shape into flattened round on lightly floured waxed paper. With floured rolling pin, roll dough 2 inches larger than inverted pie dish. Gently invert dough and waxed paper into pie dish and peel off waxed paper.
- Trim overhanging edge of pastry 1 inch from rim of pie dish. Flute. If possible, hook fluted edge over edge of pie dish to prevent shrinking and help keep shape. Fill and bake as directed in recipe. Make sure to place foil around the crust to prevent excess browning. Do not remove foil until the pie is finished baking.
Source: Steve