Sure thing! Here’s a delightful recipe for Rice Flour Pastry, perfect for crafting a scrumptious dessert pie. This recipe yields one nine-inch pie, with a total preparation time of 25 minutes, combining a mere five minutes of cooking and twenty minutes of preparation. So let’s dive into creating this delectable treat!
Rice Flour Pastry Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 tsp | Salt |
| 1/2 tsp | Baking powder |
| 1/4 cup | Shortening |
| 1/3 cup | Cold water |
| 3 drops | Vanilla extract |
Instructions:
- Prepare the Pastry Dough:
- Begin by heeding the advice from the rice flour box, which suggests that rice flour pastry is delicate and may break in handling. However, it readily repairs, ensuring no worry of toughening the pastry from overhandling. Expect some cracks to appear in the baked product, but fear not, they only add character to your creation.
- Mix Dry Ingredients:
- In a mixing bowl, combine the rice flour, sugar, salt, and baking powder. Ensure they are thoroughly integrated for even distribution of flavors.
- Incorporate Shortening:
- Cut in the shortening until the mixture resembles coarse crumbs. This step ensures a flaky and tender pastry crust.
- Moisten the Mixture:
- In a separate bowl, mix the cold water and vanilla extract. Gradually stir this into the flour mixture until just moistened. Be careful not to overmix, as this can result in a tough pastry.
- Form the Crust:
- With floured hands, gently press the pastry dough into a nine-inch pie plate. Alternatively, for a smoother finish, shape the dough into a ball and roll it out between two sheets of waxed paper until it reaches about 1/8 inch in thickness.
- Transfer to Pie Plate:
- Remove the top layer of waxed paper and carefully transfer the pastry dough to the pie plate. Peel off the remaining paper and gently fit the dough into the plate, ensuring it covers the bottom and sides evenly.
- Flute the Edges:
- Crimp or flute the edges of the pastry crust to create a decorative finish. This not only enhances the visual appeal but also helps seal in the pie filling.
- Pre-Bake (for Filled Pies):
- If you’re making a filled pie, pre-bake the crust at 375°F for 5 minutes before adding the filling. This helps set the crust and prevent it from becoming soggy.
- Bake (for Baked Pie Shell):
- For a baked pie shell, line the pastry with aluminum foil and fill it with dried beans to weigh it down. Bake at 425°F for 12 minutes, then remove the foil and beans and bake for an additional 5 minutes or until lightly browned.
- Serve and Enjoy:
- Once baked to perfection, allow the pastry crust to cool slightly before adding your favorite filling or serving it as is. Whether you fill it with luscious fruits, creamy custard, or indulgent chocolate, this Rice Flour Pastry will surely be a crowd-pleaser!
Nutritional Information (per serving):
- Calories: 1237.1
- Fat Content: 70.5g
- Saturated Fat Content: 17.7g
- Cholesterol Content: 0mg
- Sodium Content: 1255.2mg
- Carbohydrate Content: 139.8g
- Fiber Content: 3.8g
- Sugar Content: 13g
- Protein Content: 9.4g
With its delicate texture and delicious flavor, this Rice Flour Pastry is not only a delightful dessert option but also a versatile base for a variety of sweet pies. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe is sure to impress. So gather your ingredients and get ready to bake up a storm! 🥧✨
