5 1/2 oz Tom Sawyer Flour
3 oz Tapioca Flour
2 oz Potato Starch
5/8 oz Millet Flour
1tbsp Olive oil
3/4 tsp salt
2tsp yeast
2 tsp xantham gum
I did not have any garfava flour, so I decided to experiment with potato starch and just a touch of millet flour, which in my experience has a strong flavor. I may have left it rise in too warm a location.
The dough did not rise much. This crust did not have much flavor, although the texture was good. The bottom did not brown much, but the edges of the crust got well browned and curled up a bit. I think more of the millet flour or go back to the garfava flour.
Crust:
1c unsalted butter
8oz full fat cream cheese
1/2 tsp salt
2 tbsp confectioners sugar
2 3/4 c Tom Sawyer Flour
Filling
1lb frozen strawberries
1lb frozen raspberries
2/3 c sugar
1/4 c cornstarch
1tsp orange extract (or 1 1/2 tbsp orange liqueur)
1 tbsp fresh lemon juice
1/4 tsp cinnamon
1/4 tsp nutmet
small handful of fresh mint leaves
The filling for this PIE was tasty. Definitely worth making again, and since recipe calls for frozen fruit it is easy to prepare. Next time I will try it with a standard crust. The cream cheese crust is not at all flaky, but it does have nice flavor, just not the texture you expect from a PIE crust. My backyard supply of mint was wanting, so I only added a few paltry mint leaves to the filling. With a little luck, my backyard mint will regain a foothold.
I recommend this PIE. I recommend the crust also, using gluten free flour does not make a difference.
Pizza made on 2/25/08: This was the first crust that had some rise, and was not teeth shattering tough. Taste was actually quite good, and the bottom even managed a little bit of browning.
5 1/2 oz Tom Sawyer Flour
3 oz Tapioca Starch
2 1/2 oz Garbanzo Bean Flour
2 1/4 tsp yeast (This was double the recipe, but it didn’t seem to cause a problem)
2 tsp xantham gum. (As usual, I forgot and had to put the dough back into cuisinart to mix in xanthum gum.
