I don't know where this one originally came from. I have to try subbing out the egg, but I can tell you it works very nicely with the egg. One of the best pie crusts ever, even beats out a lot of wheat crusts. Not grainy like a rice flour crust.


Lily's GF Pie Crust - my grain-free, dairy-free modifications

1/3 cup buckwheat flour
1/3 cup tapioca flour
1/3 cup potato starch
1-1/2 Tablespoon arrowroot
1 teaspoon xanthan gum (guar gum subs equally)
1 Tablespoon sugar
1/3 cup (5 Tablespoon) Earth Balance shortening
1 egg, beaten
1/3 teaspoon salt
1/2 to 1 teaspoon apple cider vinegar

Have eggs and shortening cold for best results. Combine flours, starches, salt, xanthan gum, and sugar into a mixing bowl. Cut cold shortening into slices and then work it into the flour mixture with hands or a pastry cutter until the dough feels slightly moist and begins to hold together.
Add the beaten egg and vinegar to the flour mixture and stir with a spoon or fork until it begins to stiffen. The dough will be quite soft at first but will firm up. Is it firms up, form it into a ball and work it a little with your hands. Use a little tapioca flour if necessary to keep your hands from getting sticky.

Roll the dough out between two pieces of wax paper, turning and peeling off paper as necessary to smooth out wrinkles. Leave the paper on the pie dough to turn it. When it is ready for a pie pan, peel the top layer of paper off, hold the lightly greased pan over the dough, and slip your other hand under the bottom paper and dough. Lift it into the pan as you flip it all over.
Smooth the dough into the pan before removing the wax paper. Again peel it off; don't lift it off.

Crimp edges as desired. Prick with a fork if a baked pie shell is desired and bake at 350 degrees F for 12-15 minutes.

Double the ingredients for a two-crust pie. Don't attempt to fold the top pie crust. A two-crust pie will bake 50-60 minutes

Me and my family like quinoa-based stuffing too. For big occasions, I'll make my own bread and stuffing if I am up to it, but for day-to-day meals, quinoa is a much faster, easier solution. And like you, I use lots of leftovers and "make over" into new dishes.

Made perogies again this week. I started with this recipe:

http://www.theppk.com/2011/03/potato-pierogi-with-caramelized-onions/

But instead of the dough in the recipe, I use my tortilla dough recipe above. Works perfectly! They will blow you away!

A tip when making perogies: refrigerate both the dough and the filling ahead of time. The filling should be quite stiff and dry when filling the perogies, it is much easier to manipulate and seal them. Get all of the perogies made up ahead of time before starting to cook them. Roll the dough on lightly floured parchment paper, with glad wrap over top, to keep it from sticking to anything. Use a drinking glass if you don't have a round cookie cutter.

And of course there are lots of things that you can add to the filling or use as toppings. Cheese (vegan or dairy) in the filling or melted over top, sour cream, salsa, pizza sauce, whatever. And bacon bits.