Title: Gluten-Free Pastry
Categories: Allergy Diabetic Pie
Yield: 8 Servings

1 1/2	c	Whole bean flour (try puree)
1/4	c	Cornstarch
1	tb	Cornmeal
1	ts	GF baking powder
1/2	ts	Salt
6	tb	Vegetable shortening
1		Egg white
3/4	c	Cold water

Bean flour is a new product being promoted by the Ontario Coloured Bean Growers of Ontario. If not available to you, try white bean puree. Less fat is required with bean flour than whole wheat flour for pastry.

Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening.

Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary.

For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 minutes or until edges are golden brown, remove foil.

For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch overhang under edge of bottom crust, press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling.

Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.

Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams carbohydrate, 44 mg sodium, 274 mg potassium. High fibre.

Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Jan 94

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