I am making a gluten free, vegan cherry pie for my sweetheart's birthday. I made the crust tonight because the recipe said letting it sit overnight is ideal.
Here's the recipe I used: (from glutenfreegirl.blogspot.com, though she adapted it from Rebecca Reilly's Gluten Free Baking)
1 cup white rice flour
1/2 sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
8 tablespooons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together
(Except I subbed Earth Balance and Ener-g egg replacer.)
I have read that the vinegar makes the crust flakier, but right now the dough has a very strong, unpleasant vinegar taste. Will that go away overnight/or after baking? Other than that, I think the dough-making was a success....
Also, is there anything I can use in place of an egg wash? I've heard it makes for a better crust, but I can't think of what would work adequately.
Lastly, I am not sure about what baking temp and time to make. I'm sure I can look up a bunch of recipes and figure it out, but if anyone has advice, that would be great.
Thanks for the help everyone, I want the pie to be perfect, or at least close!