Gluten-Free French Silk Pie!
Of Course filling of a French silk pie is naturally gluten-free but not the crust - this GF crust is awesome - perhaps better than a gluten one!
1 1/4 cups GF rice flour blend
1
tablespoon sugar
1/2
teaspoon xanthan
gum
1/2
teaspoon salt
6
tablespoons cold butter
1
large egg
2 teaspoons lemon juice or vinegar
1)
Lightly grease a 9" pie pan.
2)
Whisk together the flour or flour blend, sugar, xanthan gum, and salt.
3)
Cut the cold butter into pats, then work the pats into the flour mixture till
it's crumbly, with some larger, pea-sized chunks of butter remaining.
4)
Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the
dry ingredients. Stir until the mixture holds together, adding 1 to 3
additional tablespoons cold water if necessary.
5)
Shape into a ball and chill for an hour, or up to overnight.
6)
Allow the dough to rest at room temperature for 10 to 15 minutes before
rolling.
7)
Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag
that's been heavily sprinkled with gluten-free flour or flour blend. Invert the
crust into the prepared pie pan.
8)
Fill and bake as your pie recipe directs.
Yield:
crust for one 9" single-crust pie.
tips
The
egg yolk makes this crust vulnerable to burned edges, so always shield the
edges of the crust, with aluminum foil or a pie shield, to protect them while
baking.
To pre-bake without filling,
preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25
minutes. Remove the weights, and bake for an additional 10 to 15 minutes, till
the crust is a light golden brown.
French
silk filling –
Filling
3 oz Hershey's® unsweetened chocolate, cut into pieces
1 cup Butter, softened (do not use margarine)
1 cup sugar
½ teaspoon vanilla
4 eggs
Topping
½ cup sweetened whipped cream
Chocolate curls, if desired
In 1-quart saucepan, melt
chocolate over low heat; cool. In small bowl with electric mixer, beat butter
on medium speed until fluffy. Gradually beat in sugar until light and fluffy.
Beat in cooled chocolate and vanilla until well blended.
Add eggs 1 at a time, beating on
high speed 2 minutes after each addition; beat until mixture is smooth and
fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before
serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate
any remaining pie.
