I posted yesterday about some troubles with a gluten free crust for a cherry pie. The recipe called for a lot of vinegar (2 tbsp. per each crust) and the dough tasted strongly of vinegar. Anyway, once I finally got the dough rolled out semi-properly and baked it, the taste was gone! Hooray. The pie turned out pretty well and I was really pleased. All of the other gluten free desserts I've made, while they've tasted good, have also had a slight weirdness to the texture, but this crust pretty much tasted like any other.
I took the recipe from glutenfreegirl.blogspot.com.
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
1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)
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
Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.
At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.
Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.
Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.
(I subbed egg replacer and Earth Balance for the egg and butter.. I'd recommend using the amount of Ener-g to make 2 eggs rather than 1. Also, the vinegar should perhaps be reduced to 1 tbsp.)
I used the recipe for saucy cherries from VCTOW, except I used cornstarch instead of arrowroot for a thickener because, in a googling frenzy, I found one celiac who said they could not handle arrowroot. !! So for the pie:
2 (12 oz.) bags frozen cherries
3 tbsp. sugar
2 tbsp. cornstarch dissolved in cold water
Bring cherries and sugar to a simmer over medium heat. Add cornstarch and stir until the mixture boils and then thickens. Cool to room temp.
I baked the bottom crust at 350 for 15 minutes, then added the cherries and top crust, dusted with sugar, and baked for another 25 minutes at the same temperature.
I think I added too much water because the crust stuck to the parchment paper and so I had to kind of mold it into the bottom of the pan for the bottom crust and for the top, I just sort of added it piecemeal, and unfortunately ended up with a sort of non-pretty pie. Still tasty, though!
Filled pie prior to putting the top crust on.
A la mode w/ So Delicious.
Thanks for your help, everyone! I am not much for baking, and your suggestions helped so much.