Recipe correction

Recipe correction

There was an error in the Gluten-Free Pie Crust recipe in Wednesday’s edition. Here is the corrected version in its entirety:

Gluten-Free Pie Crust (for 9-inch pie shell)

Mix with wire whisk in medium bowl:

1 1/2 cups brown or white rice flour

3/4 cup tapioca starch

1 teaspoon salt

1 teaspoon xanthan gum

Cut into flour mix with pastry blender:

3/4 cup shortening

Blend in small bowl, and then add to flour/shortening mixture:

1 egg

2 tablespoons lemon juice (use ReaLemon)

4 tablespoons cold water

Divide dough into four balls. Roll out each ball on waxed paper sprinkled with tapioca starch. Sprinkle plenty of tapioca starch on the top of each ball to prevent sticking. Turn waxed paper and rolled dough upside down onto 9-inch pie pan sprayed with Pam. Trim to fit pan and patch as necessary. If baking pie shells, preheat oven to 450 degrees and bake for 10-12 minutes. Makes 4 single shells or 2 double crust pies. If making double crust pie, brush the top of the crust with cream or milk to make shiny. The extra crust that is trimmed from each crust can be pieced together to form another smaller pie crust.

Recipe from Barbara Emch