We’re getting into the Holiday season up here in the mountains. What does this mean? Lots of eating and lots of baking. Woohoo!! I’m trying my hand at making a coconut cream pie tomorrow, gluten-free style. I went ahead and made the gluten free crust today, following a recipe from baking bites for a non-gluten free crust by substituting gluten free flour for regular flour. This worked…. kinda. The directions said “divide dough into two balls and wrap in plastic wrap” and then says it makes two pie crusts. Don’t count on it with gluten-free. It took 1.5 balls of dough since it doesn’t stretch at ALL. Learning curve. But the crust looks REALLY good, so I’m excited for the pie.
Double Pie Crust
2 1/2 cups all purpose flour
1/2 tsp salt
1 tbsp sugar
3/4 cup butter, cut into 1 inch cubes and chilled
1/4 cup shortening, chilled
6-8 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Toss butter and shortening in the flour mixture, then rub in with your finger tips until mixture is coarse and no chunks larger than a large pea remain. Add in water and stir with a fork until dough starts to come together, then press dough into a ball with the palms of your hands. If dough is dry, add an additional tablespoon or two of water to pull the dough together.
Divide dough into two balls and wrap in plastic wrap. Refrigerate for at least one hour, and up to two days. Dough can be frozen for at least 2 months, well wrapped.
Makes 2 pie crusts.
To help me on my baking adventures, I received in the mail a nice Holiday surprise from Procter & Gamble. I participated in the “Cooking Up Early Detection” promotion they put on every year. Basically when you buy $25 worth of Procter & Gamble products in October they will mail you ~$40 worth of baking supplies. Here’s what I got:
All in all, they look to be of good quality and I’m excited to have them. I’ll definitely be doing this again next year if P&G continues the promotion! I’ll update on the coconut cream pie after the weekend.
Happy Holidays from Us, to You!