I've slightly adapted this recipe from Country Cooking cookbook. I love this cookbook and should have written down more information about the cookbook when I brought my notes in to work on the blog. I do know that it was published from Storey publishing (one of my favorite publishers - all things country living).
5 cups flour (I mixed all purpose unbleached and whole white wheat)
2 cups cold butter
1 egg
3/4-1 cup ice water (I stuck mine in a bottle in the freezer while prepping the rest)
Cut butter into flour. I followed the recipe and used my stand mixer. This didn't work as well with the butter as it would have with shortening. The butter is rather stiff so it would have gone better and faster to just use a pastry cutter. Mix egg with water to make one cup of liquid. Slowly add to flour to make a stiff dough. Pat dough into a ball and set in the refrigerator, covered. Let chill atleast 20-30 minutes. Pull off a ball of dough about the size of a baseball and roll into a pie crust.
Tomorrow I will share the filling for the banana cream pie.
Showing posts with label crust. Show all posts
Showing posts with label crust. Show all posts
Thursday, June 9, 2011
Tuesday, November 17, 2009
Gluten free "graham cracker" crust
My husband decided he wanted cheesecake. I wasn't sure how to go about this. I cheated, a lot. This recipe is not dairy free but I came up with a nice crust that really worked. This is also not a cheap recipe since I purchased the filling. I bought raspberry filling and Ready Made Cheesecake filling.
The crust recipe I borrowed from a Walnut Chocolate Torte recipe with some alteration.
Take 3 cups walnuts and crush fine (as fine as possible). I tried this in the blender and it didn't work well because the walnuts turn gummy and prevent the blender from really working. I put the walnuts in a ziplock bag (the one they came in but you can easily use a gallon freezer bag) and crushed them with a rolling pin. It only took a few minutes and was less work than fighting with the blender.
To the crushed walnuts, add 6 Tablespoons of melted butter and 2 Tablespoons "syrup". I used agave syrup but you can use corn syrup or a simple syrup. Mix well and press into a pie pan. Freeze for 15 minutes and use as you would any graham cracker crust.
My husband and I were discussing the possibilities and they are endless. We are going to try using pecans and making a pecan pie.
The crust recipe I borrowed from a Walnut Chocolate Torte recipe with some alteration.
Take 3 cups walnuts and crush fine (as fine as possible). I tried this in the blender and it didn't work well because the walnuts turn gummy and prevent the blender from really working. I put the walnuts in a ziplock bag (the one they came in but you can easily use a gallon freezer bag) and crushed them with a rolling pin. It only took a few minutes and was less work than fighting with the blender.
To the crushed walnuts, add 6 Tablespoons of melted butter and 2 Tablespoons "syrup". I used agave syrup but you can use corn syrup or a simple syrup. Mix well and press into a pie pan. Freeze for 15 minutes and use as you would any graham cracker crust.
My husband and I were discussing the possibilities and they are endless. We are going to try using pecans and making a pecan pie.
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